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Vegetable Yellow Curry

Course Dinner, Lunch, Side Dish, Snack, Soup
Cuisine East Indian, Indian
Keyword backpacking, camping, car camping, dairy-free, dayhike, egg-free, no nuts, no shellfish, no tree nut, vegan, vegtarian
Prep Time 2 minutes
Servings 1


  • 1 Dehydrator


  • ¼ cup basmati rice
  • 1 tsp yellow curry paste
  • 1 cup frozen vegetable mix
  • 2 Tbsp coconut milk powder



  • 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.