Description
A very simple vegan curry rice perfect for the trail, lunch at work, or a busy weeknight dinner.
Scale
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