A Delightful Twist to Your Campfire Dinner: Chickpea Curry With Coconut Milk
There’s just something undeniably magical about camping under the starlit sky, listening to the crackling fire while the aroma of a heart-warming camping curry wafts through the air. Picture this: a bowl of Camping Curry, thats Chickpea Curry With Coconut Milk in your hand, the spicy aroma mingling with the earthy scent of the wilderness. It’s the hero of the night we all need after an action-packed day of hiking or exploring. So, let’s dive into the world of delicious camping food and master this Chickpea Curry With Coconut Milk, shall we?
Why Chickpea Curry With Coconut Milk is the Perfect Camping Curry
When you think of camping food, it’s easy to default to the usual suspects like hot dogs or canned beans. But, who says you can’t spice things up a little? That’s where our humble Chickpea Curry With Coconut Milk comes in. Chickpeas, or garbanzo beans, are one of the most versatile ingredients you can bring on your camping adventure. They’re light, easy to pack, and chock-full of protein to keep your energy levels up. Combine them with coconut milk, and you’ve got a rich, creamy camping curry that adds a luxurious touch to your outdoor dining.
Cooking curry during camping is surprisingly simple, and it can be a fun experience as you gather around the fire, stirring the pot and adding in your spices. And the best part? It’s a one-pot wonder! Minimal cleanup, maximum flavour. A win-win if you ask me.
Ingredients Needed for Your Chickpea Curry With Coconut Milk
Getting your ingredients ready for this Chickpea Curry With Coconut Milk is as easy as can be.
Remember, camping recipes are all about flexibility. Feel free to substitute some of the spices based on what you have on hand, or adjust the heat level to your preference. After all, part of the fun of cooking is making each dish your own.
Step-by-Step Cooking Guide for the Chickpea Curry With Coconut Milk
Ready to get cooking? Let’s set your campfire to medium heat and get that pot ready.
Here’s a little tip from my own camping adventures: if you want to speed things up, you can sauté your spices and onions beforehand and store them in a container. It’s a nifty little time-saver, especially when you’ve got a bunch of hungry campers waiting for their camping curry!
Ingredients
- 1 tablespoon oil or ghee
- 1 Small Onion diced
- 1 tablespoon Garam Masala
- 1 teaspoon Cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ¼ cayenne pepper optional, omit for milder heat
- 1 teaspoon Salt
- 2 tablespoons tomato paste
- 14 oz coconut milk
- 14 oz chickpeas, drained
- 1 lime cut into wedges
- handful cilantro chopped
- ¼ cup yogurt optional, plain dairy free or Greek
Instructions
- Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
- Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
- Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
- Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
- Meanwhile, prepare your sides (see serving suggestions).
- Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.
Notes
Estimated Nutrition:
Ingredients
- 1 tablespoon oil or ghee
- 1 Small Onion diced
- 1 tablespoon Garam Masala
- 1 teaspoon Cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ¼ cayenne pepper optional, omit for milder heat
- 1 teaspoon Salt
- 2 tablespoons tomato paste
- 14 oz coconut milk
- 14 oz chickpeas, drained
- 1 lime cut into wedges
- handful cilantro chopped
- ¼ cup yogurt optional, plain dairy free or Greek
Instructions
- Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
- Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
- Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
- Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
- Meanwhile, prepare your sides (see serving suggestions).
- Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.
Notes
Estimated Nutrition:
More Recipes:
Breakfast Recipes
Kickstart Your Day
Waking up to the smell of breakfast cooking is one of life's simple pleasures, especially when you’re surrounded by nature. Here are a couple of recipes to start your day right
Lunch Recipes
Fuel Up for Adventure
A hearty lunch will give you the energy you need to explore or relax—however you choose to spend your day.
Dinner Recipes
Feast Under the Stars
Dinner is when you can really get creative. After a long day of adventure, you deserve a hearty meal.
Dessert Recipes
Sweeten the Deal
Who says you can't have dessert while camping?
Camp Meal Recipes
The All-In-One Wonders
Sometimes, you just want a simple meal that requires minimal effort but delivers maximum flavor.
Cocktail Recipes
Cheers to Nature
Nothing like a good cocktail to end the day, right?