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Make-Ahead Curry Rice Bowl for Camping Trips

Hearty and spice, this curry rice bowl works with steak, chicken, shrimp, or tofu. Perfect for camping and river trips, you can make this curry ahead of your trip, freeze it, then heat and serve on the river. The recipe as written serves 12, and it’s easily scalable for even bigger camping groups. Packed with protein and hearty vegetables and served with cashews and a bright splash of cilantro, this curry will become a camp meal favorite.

  • Total Time: 90 minutes
  • Yield: 12 servings 1x

Ingredients

Units Scale
  • 5-6 sweet potatoes
  • 1 medium yellow onion
  • 10-12 mini sweet peppers
  • 3 TBLS olive oil
  • 5-6 cloves garlic
  • 2 tsp salt
  • 3 cans fire-roasted tomatoes
  • 2-3 pounds shrimp, tofu, chicken, or steak
  • 1 carton vegetable stock
  • 1 jar curry paste
  • 2 cans coconut milk
  • 2-3 cups of salted whole cashews for serving
  • Cilantra leaves for garnish

Instructions

  1. Preheat oven to 425 degrees.
  2. Roast the sweet potatoes, peppers, and onion on baking sheet covered with parchment paper until browned. 
  3. On separate baking sheets, roast chicken, steak, shrimp, or tofu on parchment paper. Meats should be cooked through, tofu should be browned and crispy, and shrimp should be crispy. When using shrimp, I start with precooked frozen shrimp, thawed thoroughly and excess water removed. 
  4. Heat olive oil in bottom of large heavy stockpot.
  5. Soften garlic in olive oil on medium heat.
  6. Add roasted vegetables.
  7. Add vegetable stock and fire-roasted tomatoes.
  8. Add jar of curry paste.
  9. Add coconut milk.
  10. Simmer gently for 30 to 45 minutes to mix the flavors.
  11. Cool the curry before pouring into storage bags.

Notes

  1. If you’re worried about the spiciness, you can start with a half jar of curry paste.
  2. See the tips above the recipe for prepping and freezing the curry. 
  3. You might need more vegetable stock to achieve the right consistency. Keep in mind that the curry will thicken when you freeze it, so bring some extra stock on the river or to camp in case you need to dilute it as it’s heating.
  • Author: Michele Crockett
  • Prep Time: 1 hour
  • Cook Time: 30 min
  • Category: Dinner

Find it online: https://riverbent.com/curry-rice-bowl/