Campsite cooking: sweet lentil and cashew curry

This campsite veggie curry is ideal as a full-on feast with fresh ingredients, but it also works brilliantly using dried and tinned produce for gourmet backpacking!

Serves 3
Pans 1 large
Stoves 1
Campfire Yes
Other equipment
Knife, spoon, small chopping board
Prep time 30-40 minutes
Vegetarian?
Yes
Fuel efficiency: 4/5

You will need
> ½ mug (130g) green lentils
> ½ mug (150g) bulgar wheat
> large handful cashew nuts
> handful sultanas
> 1 carrot, 1 onion (or dried)
> 2 cloves garlic, chopped
> 1 green pepper
> large handful desiccated coconut
> tin chopped tomatoes
> ½ mug (200ml) orange juice
> olive oil
> 1 stock cube, salt and pepper
> 1–2 spoonfuls curry powder
> 1 mug (300g) rice

How to do it

1. Chop the onion, carrot and pepper.
2. Heat the oil and gently fry the vegetables for five minutes. Add the garlic and cook for another minute.
3. Add the tomatoes, bulgar wheat, lentils, nuts, sultanas, crushed stock cube, coconut, curry powder and seasoning.Stir and cover with the orange juice.
4. Stir well and simmer, stirring regularly and topping up with water to stop it thickening too much, for 20 minutes or until the lentils are tender.
5. Serve with rice, chapattis or bread.

Taken from Moveable Feasts, available on the Fall-line Shop.

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