Backpacking Red Lentil Tomato Curry
Energy-packed and ultra-light, this one-pot vegan curry uses fast-cooking red lentils, tomato paste, and warming curry spices for a deeply satisfying backpacker dinner that needs little fuel or fuss.
Equipment
- Small camp pot
- Spoon
- measuring cup
Ingredients
- 3/4 cup dried red lentils
- 2 cups water
- 2 tbsp tomato paste
- 2 tbsp coconut milk powder or 1/3 cup canned coconut milk
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper optional
- 1 tbsp olive oil
Instructions
- Add water and lentils to pot. Bring to a boil over medium-high heat.
- Reduce to a simmer and cook 8-10 minutes, stirring occasionally, until lentils are tender.
- Stir in tomato paste, coconut milk powder, curry powder, garlic powder, salt, cayenne, and olive oil. Simmer 2-3 minutes more until thick and creamy.
- Serve hot, straight from the pot or with instant rice or flatbread.
Notes
Pack pre-portioned curry powder and coconut milk powder to save weight. This curry thickens as it sits, making it ideal for backcountry refueling on cool nights.