Mixed Vegetable Sabji
Servings: 4
Ingredients
- 2 T. olive oil
- 1 red onion, diced
- 2 t. mild curry masala
- 1 t. turmeric
- 1 t. chili powder
- 3.3 lbs vegetables, chopped
- 1 can coconut milk (14 oz)
- 1 can chickpeas (14 oz)*
- Salt
- 1 handful coriander leaves, chopped
Instructions
- Heat olive oil in large saucepan; add onions, cook until soft
- Stir in spices, heat for another minute
- Add vegetables, coconut milk, and salt; bring to a boil
- Turn down to medium-low heat; cover, cook until veggies are tender, about 30-40 minutes
- Add chickpeas and coriander leaves; stir well; simmer another 2 minutes
- Remove from heat; cool thoroughly
- Spread curry mixture on parchment paper on dehydrator trays
- Dehydrate at 145F for 8-10 hours until brittle
- Divide dried meal into 4 equal portions and put into zip lock bags
On the trail
- Put meal in pot; add 2/3 c. water to over cup of dry chili
- Bring to a boil; cook, stirring occasionally, about 10-15 minutes
- Serve with tortilla or naan
Notes
- *For Paleo, omit chickpeas
- Add to dry meal 1/3 c. dehydrated cooked rice for extra calories