Recipe: Mango Curry with Rice and Lentils

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

2 1/4 cups water

1/2 cup green lentils (dry)

1 cup basmati rice


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