Desolate highways are no place to fulfill cravings for curry. If variety is the spice your life craves, you better pack your own. There is no limit to the types of veggies or color of curry that you can use in this recipe. Choose your own adventure and make this meal an art project. You’ll find there is a surprisingly wide variety of vegetables that can live up to the demands of life on the road with minimal fuss.
While curry paste is commonly available in health food stores, if you’re as into curry as I am, invest in a few big tubs.
As for tools, you’ll need a double-burner stove, cast-iron skillet with lid, saucepan, spatula, can opener, and a knife.
Photos, top to bottom: Jay Kolsch; Bonnie Kittle; Marco Vech; Kolsch
3 Tbsp. coconut oil, divided
Sliced, diced, or whole veggies: such as bell peppers, carrots, snap peas, onions, broccoli, cabbage, eggplant
1–3 Tbsp. curry paste
1 15-oz. can coconut milk (full fat)
Pineapple (especially for red curries), cashews
1 package precooked rice
2 burrito-size tortillas
Heat up half the oil in the skillet and add veggies. Sauté until golden brown and caramelized. Put on the lid to speed this process along, but open it every few minutes to toss the veggies.
In a saucepan, warm remaining oil over medium heat and add curry paste. A little goes a long way—how much you use depends on your spice and flavor preferences. To “activate” the curry, heat it in the oil for a few minutes. Use a spatula to move it around in the oil evenly and keep it from burning. Once it has slightly changed color and its fragrance increases, add the coconut milk. When the sauce comes to a low boil, reduce heat to low and simmer as veggies finish cooking.
Once veggies are cooked, add curry sauce to the skillet and simmer for a few more minutes with whatever additional add-ins you have.
Mix in precooked rice.
Fry the eggs in the pan you used to cook the sauce.
Heat the tortillas once the eggs are cooked to your preference.
Fill each tortilla with the rainbow curry. Top with a fried egg, a generous drizzle of sriracha, a squeeze of fresh lime, and chopped cilantro.