Trangia curry rice with chickpeas
Outdoor

Trangia curry rice with chickpeas

A soft Trangia rice dish with curry, canned chickpeas and simple vegetables. The rice cooks in the same pot so the flavors gather while you keep an eye on the heat.

OutdoorCampingVegetarianVeganGluten-freeNordic
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35 min total
3 servings
Easy

Ingredients

servings

  • Rice and pot

    • 3 dl Long-grain white rice
    • 6 dl Water
    • 1 spsk Vegetable stock powder
    • 1 stk Chickpeas (about 240 g drained)
    • 1 stk Onion
    • 1 stk Carrot
    • 1 stk Red bell pepper (optional)
    • 2 fed Garlic cloves
    • 2 tsk Curry powder
    • 1 spsk Neutral oil
    • 0.5 tsk Salt
    • 0.5 tsk Black pepper
    • 1 tsk Lemon juice (bottled) or apple cider vinegar

Instructions

  1. 1

    Cut and rinse

    1. Chop the onion and garlic. Cut the carrot and pepper into small dice.
    2. Rinse the chickpeas and let them drain.
    8 min
    KnifeCutting BoardBowl
  2. 2

    Sweat vegetables and curry

    1. Warm the oil in the Trangia pot.
    2. Sweat the onion, carrot and pepper for a couple of minutes.
    3. Stir in the garlic and curry briefly – just until it smells fragrant. Curry scorches easily on a small burner.
    5 min
    PotSpatula
  3. 3

    Cook the rice

    1. Add the rice and stir so the grains pick up the oil.
    2. Add the water with the stock powder and salt. Bring to a gentle boil.
    3. Put the lid on and let the rice simmer over medium heat for about 12–15 minutes. Stir gently a couple of times.
    4. Add a splash of water if the rice is still firm, or if the bottom sounds dry.
    15 min
    PotSpoonLid
  4. 4

    Stir in the chickpeas

    1. Add the chickpeas and warm them through for a couple of minutes.
    2. Season with pepper, more salt if needed, and lemon juice or vinegar. Let the pot rest off the heat for a minute.
    3 min
    PotSpoon

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Details

Nutrition

Calories

450kcal

Protein

14g

Fat

12g

Carbs

70g

Serving Size

400g

Serving

Suggestions

  • • Portion the rice into bowls, or eat from the pot while it is warm.

Drink Pairings

  • • non-alcoholic: Water or tea

Side Pairings

  • • Flatbread

Dessert Pairings

  • • Dried fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Best eaten the same day. If leftovers remain, cool them and keep in the fridge for up to a day.

Frozen

  • • Duration: 30 days
  • • Temperature: -18°C
  • • Method: Leftovers can be frozen for up to a month. Thaw in the fridge, then warm gently in the pot with a little liquid.

Reheating

  • • Pot: Warm leftovers in the Trangia pot over low heat. Stir regularly, and add a splash of water if it dries out.

Tips

Preparation

  • • Measure the rice and water at home into two bottles or bags if you want to skip the measuring cup outdoors.
  • • Cut the vegetables small – large pieces will not keep up with the rice.

Cooking

  • • Curry burns easily. Stir it briefly in the oil before the water goes in.
  • • If the rice is almost done but still wet, take the lid off for the last minutes.

Serving

  • • Serve warm. A grind of pepper on top is enough.

Variations

Flavor

  • Try a spoonful of coconut milk at the end if you have a small can along.
  • If you have dried chili, a pinch can add more warmth.

Health

  • You can stir in a handful of frozen peas at the end if you have a small cool bag on day one.

Method

  • Without bell pepper the dish still works – stick to onion, carrot and chickpeas.

Toppings

  • A pinch of curry
  • Fresh cilantro
  • A few drops of lemon

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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