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Chickpea and Spinach Curry

The Chickpea and Spinach Curry is a super-healthy vegan curry. It’s packed full of flavor, colour and essential nutrients as calcium, iron, manganese, vitamin A and C. This simple backpacking meal is delicious by itself, but would also be awesome with some chapati or pita bread
Course Dinner, Main Course
Cuisine Indian
Keyword backpacking, gluten-free, no shellfish, no tree nuts, vegan, vegetarian
Total Time 15 minutes
Servings 1
Calories 698kcal

Ingredients

  • ¼ cup dehydrated cooked basmati rice
  • ¼ cup dehydrated canned chickpeas garbanzo beans
  • 2 tablespoons coconut milk powder
  • 1 tablespoon spinach powder or 1 handful dehydrated spinach
  • ½ teaspoon mild curry powder
  • Salt to taste

Instructions

AT HOME

  • Combine all the ingredients in a zip lock bag.

ON THE TRAIL

  • Put the chickpea and spinach curry mixture into a pot and add 1 cup water.
  • Bring to a boil and cook, stirring occasionally, for about 10 minutes, until rehydrated.

Nutrition

Calories: 698kcal | Carbohydrates: 85.7g | Protein: 19.9g | Fat: 33.2g | Sodium: 61mg | Sugar: 11.4g