Sprig Originals's kitchen / One-Pot Campfire Coconut Chickpea Curry
One-Pot Campfire Coconut Chickpea Curry
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything for this warming curry travels in the cooler-free box: cans of chickpeas, tomatoes and coconut milk, an onion, a couple of spices and instant rice. It cooks start to finish in a single pot over a campfire grate or a two-burner camp stove, and the rice steams right in the curry off the heat, so there's one pot to wash and nothing to keep cold.
Ingredients
Curry
- 2 tbsp ghee or vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, chopped
- 1 tbsp mild curry powder
- 1 tsp garam masala
- 1 tsp salt
- 2 cans (15 oz each) chickpeas, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
To finish
- 1 1/2 cups instant (quick-cook) white rice
Instructions
- Set a deep pot or Dutch oven on a campfire grate about 5 inches above steady coals, or on a camp stove over medium heat. Melt the ghee, add the onion and cook, stirring often, for 5 to 6 minutes until soft with golden edges.
- Add the garlic, curry powder, garam masala and salt. Stir constantly for 45 seconds until fragrant; if the pot is running hot over the fire, slide it to the cooler edge of the grate so the spices don't scorch.
- Tip in the diced tomatoes with their juice and the drained chickpeas, scraping the bottom of the pot to lift any stuck spice. Simmer 8 to 10 minutes, stirring every couple of minutes, until the tomato liquid has thickened around the chickpeas.
- Pour in the coconut milk, bring back to a gentle simmer and cook 5 minutes, mashing about a quarter of the chickpeas against the side of the pot with a spoon to thicken the sauce.
- Stir in the instant rice, cover the pot and pull it off the heat (or to the edge of the fire ring). Let it stand undisturbed 7 to 8 minutes, then fluff with a fork, taste for salt and serve straight from the pot.
Chef's tips
- Measure the curry powder, garam masala and salt into a small screw-top jar at home so it's one shake at the campsite.
- No instant rice? Serve the curry as-is with naan or flatbread warmed for a minute per side directly on the grate.
- Cook over glowing coals rather than leaping flames — flames will scorch the coconut milk on the bottom of the pot before the curry thickens.
- Stretch it for a bigger group by stirring in a second drained can of chickpeas and an extra 1/2 cup of water with the coconut milk.
Nutrition (per serving, estimated)
620calories
18gprotein
78gcarbs
28gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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