Veggie Curry​

(This recipe makes a LOT, so I usually portion it into containers and freeze for later) 

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Ingredients:

-1-2 heads of cauliflower, cut into chunks

-tsp yellow curry powder

-2 tsp garlic powder

-1 tsp paprika

-Salt & pepper

-1 Tbsp coconut oil

-1 Tbsp minced garlic

-1 Tbsp minced ginger root

-1 large onion, diced

-1 red pepper, diced

-1 bag cut green beans, ends trimmed, and cut into 2 inch pieces

-1 jar of curry sauce (Butter chicken, korma, tikka masala, I usually just pick on that's on sale)

-1 can coconut milk

-2 cans of chick peas, drained

-More yellow curry powder. As much as you want! Don't be scared, just taste it as you add it.

-2 tsp coriander

-2 tsp cumin, or more, who's counting?

-Dash or two of cayenne

-Dash of crushed red pepper

-2 tsp paprika

-1 tsp turmeric

(If you don't have all of these spices, you'll be fine, just add what you have and taste as you go. It's curry, it's delicious any way you make it.)

-Salt & pepper

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Directions:

-Line a baking sheet with foil or parchment paper and preheat the oven to 400℉.

-Toss the cauliflower with a heavy drizzle of olive oil and the curry powder, garlic, paprika and a generous sprinkle of salt and pepper.​

-Arrange on the pan as spread out as possible and bake in the oven for 15 minutes.

-Remove from oven and toss the cauliflower with a spatula and cook for another 15-20 minutes.

-Meanwhile, heat coconut oil in a large skillet or dutch oven over medium low heat.

-Add the garlic and ginger, stirring for about 1 or 2 minutes.

-Add the onion, pepper and green beans and cook until softened. 

-Pour in the curry sauce, coconut milk, chick peas and all of your spices, tasting as you go. 

-Once your cauliflower is nicely browned, add to the pot, stirring to combine.

-Add salt and pepper to taste. 

-Let it simmer on low for 10-20 minutes so all the flavors can meld together.

-Remove from heat and allow to cool before portioning into freezer containers. 

-Cool completely before freezing,

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To reheat at camp:

-Allow to thaw in the cooler. 

- Heat in a pot on your camp stove and serve with naan or rice.

NOTE: Rice does not keep long in the fridge or cooler, so if you make the rice ahead of time, have this meal the first night of camp. 

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