Chickpea and Spinach Curry
The Chickpea and Spinach Curry is a super-healthy vegan curry. It’s packed full of flavor, colour and essential nutrients as calcium, iron, manganese, vitamin A and C. This simple backpacking meal is delicious by itself, but would also be awesome with some chapati or pita bread
servings: 1
|
calories: 698
|
cooking time: 15 min
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weight: 100 gr / oz
Category: dairy-free, dehydrated, dinners, gluten-free, high-energy, indian, lightweight, one-pot, rice, vegan, vegetarian
nutrition info:
calories: 698, protein: 19.9 g, carbs: 85.7 g, fat: 33.2 g, sugars: 11.4 g, sodium: 61 mg
you'll need:
1/4 cup dehydrated cooked rice
1/4 cup dehydrated canned chickpeas (garbanzo beans)
2 tablespoons coconut milk powder
1 tablespoon spinach powder or 1 handful dehydrated spinach
1/2 teaspoon mild curry powder
Salt, to taste
1/4 cup dehydrated canned chickpeas (garbanzo beans)
2 tablespoons coconut milk powder
1 tablespoon spinach powder or 1 handful dehydrated spinach
1/2 teaspoon mild curry powder
Salt, to taste
at home:
Combine all the ingredients in a zip lock bag.
on the trail:
Put the chickpea and spinach curry mixture into a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 10 minutes, until rehydrated.
