Recipe: Backpacking Cashew Rice Curry

Full of both comfort AND protein, try this tasty Indian dish while out on the trail. Easy to assemble at home and easy to cook in the backcountry, you’ll sleep like a baby (if you’re anything like me — Indian food is a powerful natural sleep aid).

Ingredients

• 1 tsp salt
• 3 tsp curry powder (more depending on your taste)
• 4 slices of naan
• 2 cups quick rice
• 1/2 cup instant dry milk
• 1/2 cup cashew pieces
• 3 oz. havarti or monterey jack cheese (grated)
  
  

At home: Wrap 1 teaspoon of salt plus 3 teaspoons of curry powder in a separate packet. Also pack a couple of slices of naan (Indian flat bread), 2 cups of quick rice, 1/2 cup of instant dry milk, 1/2 cup of cashew pieces, 3 oz havarti or Jack cheese (grated) in a ziploc bag (put the spice packet in the ziploc bag to keep everything organizaed).

In camp: Mix spice packet with a little water to make a paste. Add 4 cups of water, mix well & bring to a boil. Stir in rice, cover & simmer gently until soft. Blend in dry milk, then add nuts & cheese. Serve when cheese has melted with naan.

Source: The Well-Fed Backpacker by June Flemming