2 to 3 tablespoons oil (safflower, coconut, etc)
2 cloves garlic, finely chopped
1 small onion, finely chopped
2 to 3 tablespoons red curry paste
1 large potato, cubed
2 to 3 medium carrots, chopped
1 inch of fresh ginger, finely chopped
1 13.5-ounce can coconut milk
1 cup cooked grains, like brown rice or quinoa
There’s a reason that fall and winter are soup season(s). When you’re exploring in colder weather, it takes more than a peanut butter and jelly sandwich to tide you over. You want something hot and filling.
This simple vegetarian curry recipe is the answer to just that. It’s easy to make at home and put in a thermos or insulated food canister and take with you wherever your outdoor adventures take you, and you can also add a variety of additional ingredients to it depending on your taste preferences and what you have on hand.
Made with coconut milk, the recipe is vegan-friendly. It also functions as a good base to add ingredients to according to your taste preferences and/or what’s lying around in your refrigerator or cooler. Try cubes of tofu or a can of garbanzo beans, or adding other vegetables like broccoli or red bell pepper. Chopped peanuts can make for a great topping too.
To make this dish even more filling, I like to add cooked grains to the curry—like brown rice or quinoa—but you can also eat it on its own. Out for a few days or an overnight? It also can easily be made at camp if you’re in need of a warm and hearty recipe to cook outside.
In a large pot on medium-high heat, place the oil, garlic, and onion and sauté until onion is translucent, about 3 to 5 minutes. Add the curry paste, stir together, and sauté for an additional minute or two.
Add the potato, carrots, and coconut milk and bring to a boil. Reduce the heat to low, cover and cook until the potatoes are tender, about 10 to 15 minutes. If using, add the cooked grains in the last few minutes.
Place in a thermos or insulated food canister to keep warm until you are ready to eat.