Backpacker Magazine – June 2010

Recipe: Mango Curry with Rice and Lentils

In 20 minutes, you can have Asian in the backcountry.

by: Megan Eckman & Jeffrey Opp

Tags:
• Gear
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• Nutrition & recipes
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• Food & nutrition
|

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2 1/4 cups water
1/2 cup green lentils (dry)
1 cup basmati rice
Curry
1 cup water
1/2 cup dried, chopped mangos
1 chicken bouillon cube
2 1/2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon garlic powder
1/2 teaspoon dried ginger powder
1 tablespoon cornstarch
1 teaspoon dried onions, chopped
1 teaspoon turmeric
1/2 teaspoon red cayenne pepper powder
1/2 teaspoon ground cumin

At Home
Mix all dry curry ingredients (mangos through cumin) in a zip-top bag.

In Camp
In a pot, bring 2 1/4 cups water, lentils, and rice to a boil. Simmer three to four minutes, cover, and set aside, allowing the rest of the water to be absorbed. In a second pot, add the zip-top-bag ingredients to one cup water and bring to a boil. Simmer five to 10 minutes, until mangos turn a slightly darker color and sauce has thickened. Scoop rice and lentils into bowls, and top with curry. Serve immediately.

Prep Time 5 Minutes
Cook Time 15 Minutes
Price $2 per serving
Weight 6.3 oz. per serving
Serves 2
Calories 619
Fat 1.5 g
Carbs 138 g
Protein 17 g


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