Camp Cooking: Curry in a Hurry I Plant Based Food Storage Meal
Now that we have our shipping container to stay in, we can leave some backup food storage meals for emergencies (like when we got trapped on the mountain when the road washed out last year!) This week Becca is sharing a plant based food storage meal that we like from the book, Vegan Unplugged by Jon Robertson. It is a quick and easy dump and go recipe that uses canned food items that are harder for critters to get into while we’re gone.
**For the recipe you will need**
15 oz can kidney beans, drained
15 oz can sliced carrots, drained
15 oz can sliced potatoes, drained
15 oz can diced tomatoes, drained
4 oz can diced green chiles, drained
1 1/4 cup vegetable broth
2 Tbsp curry powder
1 Tbsp dried minced onion
Salt and pepper, to taste
***
You can find this recipe and other plant based food storage meals from the book here:
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