Cook the rice according to package instructions.

Drain and cool slightly.

Spread rice, vegetables and curry paste on separate dehydrator trays, covered with non-stick sheets or parchment paper.

Dry at 135F for 4-8 hours.

Put the dried meal into a zip-lock bag. Add coconut milk powder and seal.

Pour vegetable curry mixture into the pot; add 1 cup water.

Place pot over medium heat and bring to a boil. Cook, stirring occasionally, for about 5 minutes.

Remove from heat, cover, and let stand another 5-10 minutes to rehydrate.