Cashew Rice Curry
Originally Posted By: Strider2u
Outstanding on the trail, easy to prepare, great with naan.
Cashew Rice Curry (Camping version) 2 generous servings. Basic recipe provides 600+ calories, 17 g total fat, 3 g saturated fat per serving
1/3 cup raisins or chopped dried fruit
8.5 oz canned peas or other vegetables
or 1 cup frozen peas or shredded carrots
1 - 3 tsp. curry powder
2 cubes vegetable or chicken bouillon
2 cup water (plus 1/4 cup if using freeze-dried)
1 1/2 cup instant rice
1/2 cup roasted cashew nuts, in pieces
1/2 cup yogurt (optional; reduce water by 1/4 cup)
or 1/3 cup dry milk (optional)
5 oz canned chicken (optional)
3 oz (3/4 cup) shredded Cheddar or Jack cheese (optional, adds 170 cal. and 14 g fat).
When using canned food, replace part of the water with can liquids.
Combine the ingredients through the water. Cover, bring to a boil and cook for 1 minute.
If using dried fruit or fresh vegetables, cook for 5 minutes more.
Add rice and yogurt, return to a boil, and cook covered for 1 minute. Blend in the cashew nuts and optional ingredients.
Turn off the heat and allow to stand covered for 4 minutes.