Rice with Curry Sauce

The dish “Rice with Curry Sauce” is one of my favorite dishes. It is very appealing in taste and is in no way inferior to commercially available trekking meals. This delicious dish is also very easy to prepare in advance and cook on the trail.

Ingredients

Additional Optional Ingredients

Since pineapple goes wonderfully with this curry in terms of flavor, it is recommended to add it in freeze-dried or dried form to the dish.

Required Utensils

  • Sealable freezer bag for the dish

  • Sealable bag for the parmesan

  • 400ml cooking pot

  • Optional pot of about 550ml for eating

Advance Preparation

First, put the rice in a freezer bag. Then put the ingredients, except for the parmesan, in another bag, and finally pack the parmesan separately in its own bag.

Cooking Instructions

The preparation is very simple. Put the rice in the cooking pot, add 200-300ml of water and bring to a boil. As soon as the water boils, reduce the heat of the stove until no more bubbles rise.

After the rice has cooked and the water has evaporated, put the rice in the optional pot or the freezer bag.

Next, the sauce must be prepared. To do this, simply put the mixture with 200ml water in a pot and bring to a boil while stirring constantly.

Just before eating, fold in the parmesan. The dish can now be eaten with the rice.

Enjoy your meal!

Tips

  • With ramen noodles, the dish can be prepared directly in a freezer bag.

  • Milk powder and coconut milk powder are perishable, so the dish should be consumed within two weeks without refrigeration. Parmesan, on the other hand, can spoil within a day, so I recommend freeze-dried cheese.

  • Be sure to fold in the parmesan only at the end. Otherwise the parmesan sinks to the bottom of the sauce and burns on the bottom of the pot.

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