Japanese Curry & Rice – Veggie
Looking for a new vegetarian or vegan hiking meal? This is it!
Japanese Curry & Rice - Veggie
Tested by
bearbiscuits
Servings
Ingredients
20
Minutes
~9 oz /
~250 g
Weight per serving
High Calorie, Dairy Free, Vegetarian, Vegan, Gluten Free
Ingredients
- Water - 16 oz / 500 ml
- Japanese Curry Paste - 1 cube / 18 g
- Ginger Powder - 2 tsp / 5 g
- Baby Carrots - 6-8
- Potato, medium, your fav - 1
- Apple, your fav - 1/2
- Instant Rice - 1 C / 185 g
- Rice Vinegar - 1-2 TB / 20 g
- Soy Sauce Packets - 2
Steps
1. Chop carrots, potatoes, apple
2. TURN ON BURNER: HIGH HEAT
3. Add water, curry, ginger, veggies, apple. Stir
4. Boil. Simmer until veggies soft
5. Add rice. Stir
6. TURN OFF BURNER. Cover. Sit 10 min
7. Add vinegar, soy as needed
EAT & PACK IT OUT