Chickpea Vegetable Curry
Nearly any vegetable can be used for this recipe: cauliflower, eggplant, squash, sweet potato, green beans or frozen veggies
Servings: 4
Ingredients
- 1 T. coconut oil
- 1 red onion, diced
- 2 t. garam masala
- 1 t. turmeric powder
- 1/2 t. chili powder
- 3.3 lb. chopped vegetables
- 1 can chickpeas, drained
- Salt to taste
- 1 handful coriander leaves, chopped
- 8 T. coconut milk powder
Optional
- 1/3 c. dehydrated cooked rice
Instructions
- Heat olive oil in large sauce pan
- Add onions, cook until soft
- Stir in spices, heat for 1 minute
- Add vegetables and 1 c. water, bring to boil, salt to taste
- Turn heat to medium-low, put on lid, cook 30-40 minutes until vegetables are tender
- Add chickpeas, coriander leaves, stir well, simmer 2 minutes
- Cool thoroughly
- Spread mixture on dehydrator trays, cover with parchment
- Dehydrate at 145 for 8-10 hrs until brittle
- Divide into 4 equal portions, put in separate zip-lock bags
- Add 2 T. coconut milk powder to each and seal
On the trail
- Rehydrate with 2/3 to 1 c. water
- Bring to boil, cook 10-15 minutes
- Serve with tortilla or naan