This recipe was intended for backpacking.
However, it would also make an easy lunch at work, or weekday dinner.
Mix all the ingredients together ahead of time
add boiling water to prepare.
I like to use the freezer bag cooking method when I’m backpacking.
Simply keep the dry mix in a quart sized freezer bag.
Add the hot water directly to the bag and set it aside in an insulated container until it’s ready.
Once it’s cooked, eat it directly from the bag.
No dirty dishes to worry about!
After some trial and error, I discovered that you need to use white rice if you are planning on using the freezer bag method. The cook time for brown rice is too long, the water will cool off too fast to properly cook and the rice will still be crunchy.
If you want more vegan backpacking options check out 10 Easy Vegan Backpacking Breakfasts, Backpacking Parfait, and The Ultimate Vegan Backpacking Meal Guide.
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PinDescription
A very simple vegan curry rice perfect for the trail, lunch at work, or a busy weeknight dinner.
Ingredients
- 1/2 cup instant white rice
- 1/4 cup unsalted cashews
- 2 Tbsp golden raisins
- soup base or bouillon (enough to make 8 fl oz)
- 1/2 tsp dehydrated vegetables (optional)
- 1/4 tsp dehydrated minced onion
- 1/4 tsp curry powder
- (optional) crushed red pepper to taste
- 1/2 cup boiling water
Instructions
- Mix all the dry ingredients together
- Add the water when you are ready to prepare the rice.
- Let stand 5-10 mins or until the rice is tender.
Nutrition
- Serving Size: 1
- Calories: 474
- Fat: 17
- Carbohydrates: 75
- Protein: 11
Keywords: vegan, backpacking, rice, freezer bag cooking, gluten-free
Krista says
June 5, 2017 at 12:09 pmWhat a cool recipe for the trail. We’re always looking for new recipes to bring with us while camping, so we’ll have to try this out next time. Thanks!! 🙂
Heather says
June 7, 2017 at 7:35 amSuch a great idea! I wish I had this a couple weeks ago when we were doing some long hiking days!
★★★★★
The Crumby Vegan says
June 8, 2017 at 10:40 amForget about backpacking, I want to use it for lunches and dinners, looks lovely! Anything with cashews in a winner in my opinion and you’ve won my husband over with the addition of curry powder
Deborah says
June 8, 2017 at 11:03 amSuch a wonderful idea! Definitely trying this next time we are traveling!
Nina says
June 9, 2017 at 6:55 amThis is such a good idea. I don’t like raisins, so I would leave them out (or replace them with more cashews maybe). 🙂
Liv says
June 11, 2017 at 9:00 pmI love this idea! So smart! I am going camping in a few weeks and this is a great idea to make! Thanks for sharing this now I have a go to for my camping trip!!