Trail Recipe: Yellow Coconut Curry

People are always impressed with this authentic-tasting Indian dish. Don’t tell ’em how easy it is.
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People are always impressed with this authentic-tasting Indian dish. Don’t tell ’em how easy it is.

Quick-and-easy trail food doesn’t have to be bland. Mix up some flavor-packed spice blends at home to kick your cooking to a new level of yum, like with this Yellow Coconut Curry recipe. Then make sure to check out the rest of our Spice is Right recipes.

2-3 servings

Spice blend

  • 2 tsp yellow curry powder
  • 1 tsp granulated onion
  • 3 Tbsp butter

Main ingredients

  • 2 Tbsp raisins
  • 1/3 cup toasted cashews
  • ½ cup freeze-dried peas
  • 5.5 oz. can coconut milk or 3 Tbsp dried coconut cream (mix with 2/3 cup water in camp)
  • 1 tsp rice wine vinegar
  • 1 sugar packet
  • 5 oz. bag boil-in-bag basmati rice

At home

➞ Combine curry powder, onion, and butter in a small plastic container. Combine cashews, raisins, and peas in small zip-top baggie.

In camp

➞ Cook rice according to package directions; set aside and keep covered. Add curry mixture to medium pot. Heat over a low flame, stirring constantly until butter is melted and spices are aromatic. Add cashew/raisin/pea mixture and stir to coat. Add ¾ cup water and cook over medium heat until peas are soft and liquid simmers (about 5 to 7 minutes), then stir in coconut milk, vinegar, and sugar. Continue cooking until mixture is hot and thickens to a creamy consistency, like alfredo sauce. Serve over rice.