Trangia curry with lentils and coconut | Nordmad
Outdoor

Trangia curry with lentils and coconut | Nordmad

A creamy, warm lentil curry made in a Trangia. Soft red lentils in coconut milk — filling trail food after a day outdoors.

OutdoorCampingHikingDinnerVegetarianDairy-free
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Rate:
1.0 (1)
30 min total
2 servings
Easy

Ingredients

servings
  • 150 g red lentils
  • 400 ml coconut milk
  • 200 ml water or vegetable stock
  • 1 stk onion (dried or fresh)
  • 1 fed garlic (powder or fresh)
  • 1.5 spsk curry powder
  • 2 spsk oil or butter
  • 1 tsk salt
  • 0.5 stk lime (optional)
  • 30 g spinach (dried or fresh)
  • 150 g rice (pre-cooked or quick-cook)

Equipment for this recipe

Instructions

  1. 1

    Prepare the Trangia

    1. Set the small pot on the stove, light the burner and warm the oil or butter.
    2. Adjust the flame so nothing catches — Trangia heat is steady when kept moderate.
    1 min
    Medium heat
  2. 2

    Sauté spices and onion

    1. Add onion, garlic and curry powder, and cook for about a minute until fragrant.
    2. Let the curry warm gently so the aroma opens.
    2 min
    Medium heat
  3. 3

    Add lentils and liquid

    1. Pour in lentils, coconut milk and stock, and stir well.
    2. When it boils, turn the heat down.
    2 min
    High heat
  4. 4

    Simmer until the lentils are soft

    1. Let it simmer gently until the lentils are soft and the curry thickens.
    2. Stir now and then, and add a little water if it becomes too thick.
    12 min
    Low heat
  5. 5

    Add spinach and season

    1. Fold in the spinach and season with salt and a little lime if you like.
    2. The spinach only needs to wilt — then it is ready.
    2 min
  6. 6

    Serve

    1. Serve straight from the Trangia with rice in a bowl, or together in the pot.
    2. A squeeze of lime on top works well, and a few toasted nuts if you have them.
    1 min

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Details

Nutrition

Calories

520kcal

Protein

20g

Fat

24g

Carbs

45g

Serving Size

450g

Serving

Suggestions

  • • Serve right away from the pot.

Drink Pairings

  • • Alkoholfri: Water

Side Pairings

  • • Bread

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 4°C
  • • Method: Can be prepared at home and kept cool in a cooler bag until use.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C

Tips

Preparation

  • • Prep ingredients at home in bags — chop onion and measure the curry.
  • • Dried lentils and vegetables keep the pack light.

Cooking

  • • Keep the flame low once it simmers.
  • • Trangia heat is strongest in the center — stir often for even cooking.

Serving

  • • Top with lime and nuts for a little extra flavor.
  • • Scales calmly for more people in a larger pot.

Variations

Flavor

  • Add a little chili or cayenne for more heat
  • Stir in a spoonful of peanut butter for extra creaminess

Health

  • Use light coconut milk for a lighter version
  • Add dried carrot or leek for more vegetables

Method

  • Simmered on a Trangia

Toppings

  • Fresh lime and toasted nuts

Author

M

Michael

Outdoor-entusiast og madudvikler med fokus på smagfulde retter, der fungerer i det fri.

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Author

M

Michael

Outdoor-entusiast og madudvikler med fokus på smagfulde retter, der fungerer i det fri.

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