Quick curry on a campfire
In collaboration with Geneviève O’Gleman, nutritionist, savourer.ca
I love off-season camping. For the summer season, you often have to book campsites far in advance. But during spring and fall, you can frequently choose exactly the location you want. More remote? Closer to facilities? As you wish!
And when you’re well equipped, with a sleeping bag adapted to the cool temperatures and good clothes, spring and fall camping is a real treat. As a bonus, there are no mosquitoes!
A recipe that I really like to help me warm up when the temperature drops is curry cooked over a campfire. The ingredients for the recipe don't require a cooler, which is very practical. When I camp at a car-accessible site, I bring my cast-iron skillet. If I have to portage or I’m in a hut, a small light skillet which can be easily put in my hiking bag does the trick.
I start by browning a chopped onion in a bit of oil. When it’s browned, I add coconut milk, chickpeas, and curry powder. If I’m setting off for minimalist camping, I make sure to rinse and drain the chickpeas at home and I bring them in an airtight container. No need for a can opener, a sieve, or water for rinsing. Very practical indeed!
Then I let the curry simmer very gently until it thickens and is thoroughly unctuous. For how long? It depends on the intensity of my fire and the outside temperature. If it's cold and very windy, for longer. But it doesn't matter; when camping, you have all the time in the world, right?
It’s my simplest curry recipe. But I never get tired of it. Vegetarian, not expensive, not complicated… it touches all the basis. I serve my curry with nan bread, also very easy to bring. Otherwise, I cook a bit of rice in a casserole placed on my mini portable burner. If I have lime, I add some; if I don't have any, it's really no big deal.
Who said that cooking while camping is complicated?