Dehydrated Chickpea Curry
You will need:
Creates 4 servings
1 teaspoon of paprika
1 teaspoon of ginger
1 teaspoon of garlic powder
2 tablespoons of tomato paste
1 teaspoon of turmeric
1 tablespoon of ground cumin
1 teaspoon of mustard powder
1/2 teaspoon of chili powder
1 onion
50 grams of powdered coconut milk
half a head of cauliflower
150 grams of green beans
2 cans of chickpeas
Method:
Step 1:
Drain and rinse your chickpeas ready for dehydration.
Step 2:
In a bowl mix all the spices and powdered coconut milk together and set aside.
Step 3:
Wash and prepare your vegetables. I don’t tend to blanch any of my vegetables beforehand, but if you prefer to do this then you can. Cut the cauliflower into thin slices, no bigger than a quarter of an inch thick. Dice the onion and cut the green beans in half or into three.
Step 4:
Grab your vegetables and evenly space them out onto the dehydrator. If the holes on your dehydrator are too big then you can place aluminium foil onto the tray.
Step 5:
Spread the tomato paste thinly onto small sheets of aluminium foil and place onto the dehydrator. Set the dehydrator going on the highest setting. Drying times may vary for each element so it is best to check every two hours and keep rotating your trays. Check in on the tomato paste by peeling it off the foil sheet and flip it over.
Step 5:
You know your vegetables will be done as they will become quite brittle. The tomato paste will be somewhat brittle but it will also feel a little bit like fruit roll. The chickpeas will be fairly hard. Now you are ready for packaging. Separate each element into a bowl and place it on the bench. Create 4 little envelopes out of baking paper to put the onions in, this is so you can cook the onions separately when you get to camp. Because this recipe serves 4, divide each element into four. You can either package your meals into ziplock bags or vacuum seal them. Remember to write the date and description on the packaging. It is best to store these in the fridge or freezer until your next trip.
To Rehydrate:
Put your onions into your cooking pot with a dash of water so they can begin cooking and dehydrating at the same time. Once cooked remove the onions from your pot. Boil enough water so that the water line will just cover your food. Once boiled, put the food into your cooking pot (the onions too) and let it sit covered for around 10 minutes. You can serve this as is or serve it with rice or mashed potato.
