Posted on October 17, 2013
Dehydrated Veggie Curry and Rice
Veggie curry is so warming and scrumptious it makes a perfect meal at camp as the sun sets and evening chill sets in. We brought some along on our trip to the San Jacinto wilderness and it was beyond tasty after our arduous climb up the steep devil’s slide trail.
Gabriel, who – as a toddler – is finicky by nature, gobbled it up exclaiming “this is really good!”, in his sweet child voice. I suspect he was hungry however I decided to interpret that as a major success!
Using different combinations of veggies I have found the recipe to be very forgiving and flexible when I have some things but not others in the pantry or fridge. Basically I find myself throwing stuff in the pan (and on the floor) pretty haphazardly and having it turn out great, which is my preferred method of cooking anyways!
Note: because this dish is to be dehydrated it is essential to chop your veggies as fine as possible. It will take forever and a day to both dehydrate and to re-hydrate if you use normal sized veg pieces. You have been forewarned.
Dehydrated Veggie Curry with Rice
- 1/4 cup oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 tablespoons coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne (omit if feeding a child or elderly)
- 1/8 teaspoon turmeric
- 3-4 cups of finely chopped veggies*
- 1 cup drained canned tomato
- 2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
- 1/2 cup water
- 1 teaspoon salt
- Chopped fresh cilantro
- 1 cup brown rice
*List of possible veggies to use (pick at least 3):
- Red, yellow, bell pepper
- Sweet green peas
- Potato, sweet potato
- For added protein (pick 1):
- Chick peas
- Tofu (extra firm)
First, start your rice cooking
Rinse rice well. Put 2 cups of water and 1 cup of rice together in a pan over high heat. Bring to a boil. Reduce heat to a simmer and cover. Check package for cooking time and cook anywhere from 25-40 minutes. Set aside.
While rice is simmering cook the curry!
Heat oil in pan- medium heat. Add onions and cook until translucent. Add garlic and ginger and cook for another minute. Add spices, mixing well. Add a bit of water if it is too dry in the pan. Add selected veggies- firmer ones first and let cook until slightly softened but not too much. Add tomatoes, coconut milk and water. Depending on what you’re using, add green peas, chickpeas or tofu at this point. Bring to a boil then reduce to a simmer. Cook until curry thickens to desired consistency. Add salt and cilantro to taste.
Add rice to curry and mix until integrated.
Dehydrating the Curry
Using dehydrator sheets on trays, evenly and thinly spread the curry on trays. Dehydrate at 145 degrees (f) for 12-18 hours or until dry and crispy.
Store in freezer bags, well sealed in the freezer for up to a couple of years!
To rehydrate, add contents to pot and cover an inch above top with water. Simmer until rice is soft, about 15 mins.