• 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