Camping Curry with Quinoa
- 1 tsp. ground salt
- 3 tsp. mild curry powder
- 2 tsp. garam masala
- 2 tsp. garlic powder
- 1/2 T. ground cumin
- 1/2 tsp. ground coriander
- 1 tsp. ground cardamom
- 1 tsp. ground ginger
- 1 c. chopped dried mangoes
- 2 T dried onions
- 1 tsp. turmeric powder
- 3/4 t cayenne pepper
- 1 1?2 c quinoa
- 3 3/4 c water, divided
- 1 can coconut milk
- 1 can garbanzo beans
- Special Equipment
- Camp Stove (ours)
- Camp Pans (ours)
- Travel Can Opener (ours)
- Before you leave on your trip, combine the spices, dried mango and dried onions in a ziplock bag.
- Once ready to eat, combine the quinoa and 3 cup of water and bring to a boil. Cover and cook for 15-20 minutes, until water is fully absorbed. Set pan aside. You can wrap it in a towel or sweatshirt to keep it warm.
- In a separate pan, combine the spice mixture, coconut milk, and 3/4 c. water. Bring it slowly to a boil on low heat and let simmer for 5 to 10 minutes, depending on how hungry you are! It’s important to stir continuously, especially if you have a little portable stove like us or the center will burn.
- Pour the curry over the quinoa and enjoy.