Trail Curry Soup
A warm, spiced soup that cooks in one pot and carries almost no waste.
- calories
- 400
- weight
- 4.5 oz
- cal / oz
- 89
- protein
- 14 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 15 min
- total time
- 18 min
- water
- 600 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Backpacking
- Thru-hike
- Vegetarian
- Vegan
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant white rice | 40 g | or quick-cooking white rice |
|---|---|---|
| Dried red lentils | 30 g | they soften to create body |
| Dehydrated zucchini | 30 g | sliced thin, or any summer squash |
| Dried minced onion | 8 g | or 1 tbsp onion powder |
| Olive oil | 15 ml | carry in a small dropper bottle |
| Vegetable bouillon cube or powder | 1 cube or 2 tsp | enough for 600 ml stock |
| Curry powder | 1.5 tsp | |
| Ground cumin | 0.75 tsp | |
| Ground turmeric | 0.5 tsp | |
| Salt and pepper | to taste |
Method
- Bring 600 ml water to a boil.
- Add rice, lentils, dehydrated vegetables, bouillon, and spices. Stir well.
- Return to a simmer and cook for 12 to 15 minutes, stirring occasionally.
- Rice and lentils should be tender and broth mostly absorbed.
- Remove from heat and stir in olive oil.
- Taste and adjust salt and pepper.
- Eat from the pot to save dishes and weight.
Blending isn’t an option on trail. Rice and lentils absorb the broth as they cook, turning thin stock into something with body. The spices—curry, cumin, turmeric—are the only luxuries, but they’re necessary on cold nights.
Rice and lentils are load-bearing ingredients here. They expand with water and turn a simple broth into dinner. Olive oil is where the calories actually go.
Packing
Mix the dry ingredients—rice, lentils, vegetables, and spices—into a quart-size freezer bag at home. Carry the bouillon cube and olive oil separately, or pre-measure the oil into a dropper bottle.
Variations
- Add 5 g of unsweetened desiccated coconut at home for a creamy, tropical version.
- Substitute green lentils (add 5 extra minutes of cooking) for more texture and a less mushy result.
- A pinch of dried lime powder or 1 tsp of lemon powder brightens the whole dish.
https://www.cookingbites.com/threads/winter-curry-soup.781