Vegetable Yellow Curry

I love curries. All sorts of them: veg and non-veg, spicy or mild. They are full of color and flavor; are easy to make and taste great.
This spicy vegan curry made with three ingredients only: mixed vegetables of your choice, yellow curry paste and coconut milk. Serve it with plain basmati or jasmine rice for a delicious, healthy, and nutritious backpacking dinner.

servings: 2 | calories: 445 | cooking time: 20 min | weight: 170 gr / oz
Category: asian, dairy-free, dehydrated, dinners, gluten-free, lightweight, one-pot, vegan, vegetarian

nutrition info:

calories: 445, protein: 7.6 g, carbs: 61.1 g, fat: 17.2 g, sugars: 5.5 g, sodium: 263 mg

you'll need:

100 gs basmati rice (3.53oz)
1 tablespoon Thai yellow curry paste
2 cups frozen vegetable mix
4 tablespoons coconut milk powder

at home:

Cook the rice according to package instructions.
Drain and cool slightly.
Spread rice, vegetables and curry paste on separate dehydrator trays, covered with non-stick sheets or parchment paper.
Dry at 135F/57C  4-8 hours.
Put the dried meal  into a zip-lock bag. Add coconut milk powder and seal.

on the trail:

Pour vegetable curry mixture into the pot;  add 2 cups water.
Place pot over medium heat and bring to a boil.
Cook, stirring occasionally, for about 5 minutes.
Remove from the heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.

notes:

more recipes from this category:

vegan meals, dehydrated backpacking meals, hiking food ideas, chickpea and vegetable curry, camping recipes

Chickpea and Vegetable Curry

buckwheat kasha, backpacking meal recipes

Buckwheat Kasha with Mushrooms and Onions

backpacking tom kha gai

Backpacking Tom Kha Gai

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22 thoughts on “Vegetable Yellow Curry”

  1. Claire

    Hi there,
    Thanks for such fantastic dehydrator recipes! With the frozen vegetables for this recipe, do you literally put the frozen veg straight onto dehydrator trays and dehydrate or do you cook veges first?
    Thanks

    Reply
    1. Tanya Krezevska

      Hi Claire! Both methods are fine. but if you want to rehydrate vegs faster on the trail, just blanche them before.

      Reply
  2. Brian

    Hi! I’m giving this recipe a shot for this upcoming weekend and am bulk drying all the ingredients so I can have a couple meals. The quantities listed above I assume are for pre-dehydrated amounts. What would be the equivalent of each once it is dehydrated? I’m guessing the rice will be about the same & I’ll just weigh it. But how about the veggies?

    Thank you!!

    Reply
    1. Tanya Krezevska

      Hi Brian! You can see examples of meals from dehydrated ingredients in our recipe database. My portion usually is a 1-cup size. It consists 1/4 cup dehydrated rice, 1/4 cup dehydrated meat or fish, and another 1/2 cup – vegetables, coconut milk or tomato sauce powder, spices. You can mix up ingredients in any proportions you want.

      Reply
  3. jordanj926@gmail.com

    Can I cook the meal at home, then dehydrate the finished meal? I’d break it up into pieces and put into a bag.

    Reply
    1. Tanya Krezevska

      Sure! But do not add coconut milk while cooking. Itherwise it will go rancid soon. Better to cook with water, dehydrate, and then add coconut milk powder

      Reply
  4. Christen

    Would I have to put it in a pot to boil or could I get away with pouring boiling water in to my cup of food and letting it sit?

    Reply
  5. Tom

    So easy and so good. Used curry powder 1.5 tsp and worked very well. Thanks very much, the recipes on this site are great.

    Reply
  6. Melissa McMahon

    Does curry paste dry to a powder? I’m just wondering if the fat in it will go rancid? Can you use a curry POWDER instead? and if so, how much?

    Reply
    1. Tanya Krezevska

      Hi Melissa! I’m drying curry paste to a bark, then grind it into a powder. Just try to use curry paste with minimum fat content, or make your own from fresh ingredients. You can also use curry powder instead. 1 teaspoon will be enough for this recipe.

      Reply
    1. Tanya Krezevska

      Hi, Ellen! Thank you for such a nice words about our blog. For this curry I’ve used the veggies for wok. This mix includes carrot, bamboo sprouts, snow peas, green beans, leeks, baby corns and broccoli.

      Reply
  9. Scotty

    The photo shows the rice and curry separate. The instructions indicate dehydrating the curry separately from the rice. But the remainder of the packaging instructions seem to imply putting rice and curry (dry) back together, and the cooking instructions do not mention their being cooked separately. Recognizing the either way could be accurate and tasty, what was your intended procedure?

    Reply
    1. Tanya Krezevska

      Hi Scotty! As we often go to the wilderness for 7-9 days, We try to make our life/cooking easier and put rice and vegs together to make a one-pot meal.

      Reply
  10. Matt Remkus

    Curry has become an integral part of British cuisine, so much so that, since the late 19, chicken tikka masala has been referred to as “a true British national dish”.

    Reply
  11. Mieka

    Hi,

    Can i ask – Can i store this in air tight (mylar) bags. With or Without oxygen absorbents (if i don’t need to i wont buy any) in the pantry until i take these camping or what have you.

    I have read alot of these sorts of recipes online, this recipe being the easiest one by the looks (so thanks for that, i am loving this site!)

    But i just wondered as so many people then put the zip locked food in the freezer. But i want to store these read made meals in my pantry. Would it spoil?

    Mieka

    Reply
    1. Tanya Krezevska

      Hi, Mieka! You can store zip-lock packed dried food in your pantry for 2-6 months. If you want to keep it longer, better to vacuum-seal bags and put them in a freezer.

      Reply
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