Pumpkin Lentil Curry

Rich in flavors, this autumnal curry will satisfy hungry backpackers with 28.2 g of protein per servings! Pretty good for a vegan dish!

Ingredients

Note: This recipe contains affiliate links. You can read my disclosure here.

• 1 tbsp (15 ml) curry powder
• 2 tsp (10 ml) pumpkin spices
• ½ tsp (2 ml) fennel seeds
• 1 tbsp (15 ml) vegetable broth powder
• 1 tbsp (15 ml) pumpkin powder
• ½ cup (120 ml) red lentils (also called “coral” lentils)
• ⅓ cup (80 ml) long grain rice
• 1 package (5.25 oz or 150 g) of coconut milk powder

Equipment

• Stove + fuel
• Pot large enough for 2 liters (8 cups)
• Wooden spoon to mix
• Bowls to eat (you could always eat directly in the pot, no judgement here!)
• sporks or spoon

At home

1. Mix all the dry ingredients, except the coconut powder in a bag #1.
2. Write recipe instructions on bag.

At camp

1. Bring to boil 3 cups of water.
2. Had content of bag #1 and let simmer for about 15 minutes or until lentils and rice are cooked.
3. Add coconut milk.
4. Mix well and enjoy!