CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2012-05-26
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- Start with approx 1 cup of dried veggies. Best to use a combination of: kale, parsley, green peppers, eggplant, mushrooms.
- Mix with 1 packet of coconut milk powder in the MC2 container and add water (approximately 1 cup) Add a spoonful of green curry paste, or, your favorite curry powder.
- Shake it up and let it soak for the day, or, until the veggies are fully re-hydrated.
Instructions
This is an easy high protein dinner. Mix the dried veggies with the coconut milk powder and water and leave them in an Innate MC2 food container to re-hydrate for the day. This will save precious fuel and time at the end of a long day. Then, it is a quick one-dish cook-up for dinner.
Serves 2.
Start with approx 1 cup of dried veggies. Best to use a combination of: kale, parsley, green peppers, eggplant, mushrooms.
Mix with 1 packet of coconut milk powder in the MC2 container and add water (approximately 1 cup) Add a spoonful of green curry paste, or, your favorite curry powder.
Shake it up and let it soak for the day, or, until the veggies are fully re-hydrated.
To cook:
Start a pot of pasta (or rice) boiling with your desired quantity depending on how hungry you are. Use just enough water to cook (so you will not need to drain the water off)
Add the veggies-soaked-in-cocunut-milk mix
Add one tetrapack or pouch of tuna (crumble or chop the tuna into the pot)
Stir and serve.
Options:
Serve with chopped nuts such as peanuts, cashews, or almonds on top add some chili flakes to up the spice heat.
For a vegetarian version, use dried tofu prepared at home
For Dried Tofu:
Mix:
2 tbs soy sauce
1 tsp brown sugar
1 tsp fresh grated ginger
2 tbs Olive Oil
1 tbs Sesame Oil
Slice pressed firm tofu in ¼ thick slices toss with sauce, spread out on a cookie sheet and back at 350 degrees for ½ hour, lower heat to 200 and bake turning till firm and dry: approximately 1 hour. Pack when cool. Use when preparing curry by mixing in with dried vegetables and rehydrating.
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