Mobile Menu

  • About Us
    • About the Club
    • Conservation
    • Board of Directors
    • FAQ
    • Policies
  • Trips & Activities
    • All Trips
    • Special Events
    • FAQ
  • Weekly Meeting
    • Tuesday Meeting
    • Presentations
  • Membership
    • SIGN UP!
    • Equipment
    • Member E-Group
    • Discounts
    • FAQ
  • Trip Planning
    • Trip Coordination
    • Member List
    • Packing and Gear Lists
    • Food and Recipes
  • Search
  • FAQ
  • Policies
  • Become a Member!
  • Contact Us
  • Login
  • Sign Up
  • Submit a Trip
  • Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar

Before Header

  • Login
  • Sign Up
  • Submit a Trip

Minnesota Rovers Outdoors Club

Want to play outside?

  • About Us
    • About the Club
    • Conservation
    • Board of Directors
    • FAQ
    • Policies
  • Trips & Activities
    • All Trips
    • Special Events
    • FAQ
  • Weekly Meeting
    • Tuesday Meeting
    • Presentations
  • Membership
    • SIGN UP!
    • Equipment
    • Member E-Group
    • Discounts
    • FAQ
  • Trip Planning
    • Trip Coordination
    • Member List
    • Packing and Gear Lists
    • Food and Recipes
  • Search
Conservation

Chickpea Vegetable Curry

You are here: Home / Recipes / Chickpea Vegetable Curry

October 20, 2022 //  by Jodi Stammer

Print Recipe

Chickpea Vegetable Curry

Nearly any vegetable can be used for this recipe: cauliflower, eggplant, squash, sweet potato, green beans or frozen veggies
Course: Main Course
Cuisine: Indian
Keyword: Vegan
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

Course: Main CourseCuisine: Indian

Primary Sidebar

  • FAQ
  • Policies
  • Become a Member!
  • Contact Us

Copyright © 2001–2025 Minnesota Rovers Outdoors Club · All Rights Reserved · Powered by BizBudding Inc.