A Delightful Twist to Your Campfire Dinner: Chickpea Curry With Coconut Milk

There’s just something undeniably magical about camping under the starlit sky, listening to the crackling fire while the aroma of a heart-warming camping curry wafts through the air. Picture this: a bowl of Camping Curry, thats Chickpea Curry With Coconut Milk in your hand, the spicy aroma mingling with the earthy scent of the wilderness. It’s the hero of the night we all need after an action-packed day of hiking or exploring. So, let’s dive into the world of delicious camping food and master this Chickpea Curry With Coconut Milk, shall we?

Why Chickpea Curry With Coconut Milk is the Perfect Camping Curry

When you think of camping food, it’s easy to default to the usual suspects like hot dogs or canned beans. But, who says you can’t spice things up a little? That’s where our humble Chickpea Curry With Coconut Milk comes in. Chickpeas, or garbanzo beans, are one of the most versatile ingredients you can bring on your camping adventure. They’re light, easy to pack, and chock-full of protein to keep your energy levels up. Combine them with coconut milk, and you’ve got a rich, creamy camping curry that adds a luxurious touch to your outdoor dining.

Cooking curry during camping is surprisingly simple, and it can be a fun experience as you gather around the fire, stirring the pot and adding in your spices. And the best part? It’s a one-pot wonder! Minimal cleanup, maximum flavour. A win-win if you ask me.

Ingredients Needed for Your Chickpea Curry With Coconut Milk

Getting your ingredients ready for this Chickpea Curry With Coconut Milk is as easy as can be. 

Remember, camping recipes are all about flexibility. Feel free to substitute some of the spices based on what you have on hand, or adjust the heat level to your preference. After all, part of the fun of cooking is making each dish your own.

Step-by-Step Cooking Guide for the Chickpea Curry With Coconut Milk

Ready to get cooking? Let’s set your campfire to medium heat and get that pot ready.

Here’s a little tip from my own camping adventures: if you want to speed things up, you can sauté your spices and onions beforehand and store them in a container. It’s a nifty little time-saver, especially when you’ve got a bunch of hungry campers waiting for their camping curry!

Chickpea Curry With Coconut Milk

Say g'day to a bush tucker bonanza, mates! We've got a hearty, flavorsome Chickpea Curry With Coconut Milk that's chockers with plant-based protein and brimming with vibrant flavors. This dinky-di camp recipe is as filling as a kangaroo's pouch and bound to tickle your tastebuds. Whether you're cooking up a storm in the outback or by the billabong, this easy chickpea curry will hit the spot faster than you can say 'fair dinkum'. So fire up that camp stove, because this is camp cooking, Aussie-style – where every meal is an adventure!

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 358kcal

Ingredients

• 1 tablespoon oil or ghee
• 1 Small Onion diced
• 1 tablespoon Garam Masala
• 1 teaspoon Cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• ¼ cayenne pepper optional, omit for milder heat
• 1 teaspoon Salt
• 2 tablespoons tomato paste
• 14 oz coconut milk
• 14 oz chickpeas, drained
• 1 lime cut into wedges
• handful cilantro chopped
• ¼ cup yogurt optional, plain dairy free or Greek

Instructions

• Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
• Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
• Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
• Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
• Meanwhile, prepare your sides (see serving suggestions).
• Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.

Notes

---

Course Main Course

Cuisine American, BBQ

Keyword Camping Recipes, Chickpea Curry, Coconut Milk, Curry

Chickpea Curry With Coconut Milk

Say g'day to a bush tucker bonanza, mates! We've got a hearty, flavorsome Chickpea Curry With Coconut Milk that's chockers with plant-based protein and brimming with vibrant flavors. This dinky-di camp recipe is as filling as a kangaroo's pouch and bound to tickle your tastebuds. Whether you're cooking up a storm in the outback or by the billabong, this easy chickpea curry will hit the spot faster than you can say 'fair dinkum'. So fire up that camp stove, because this is camp cooking, Aussie-style – where every meal is an adventure!

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 358kcal

Ingredients

• 1 tablespoon oil or ghee
• 1 Small Onion diced
• 1 tablespoon Garam Masala
• 1 teaspoon Cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• ¼ cayenne pepper optional, omit for milder heat
• 1 teaspoon Salt
• 2 tablespoons tomato paste
• 14 oz coconut milk
• 14 oz chickpeas, drained
• 1 lime cut into wedges
• handful cilantro chopped
• ¼ cup yogurt optional, plain dairy free or Greek

Instructions

• Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
• Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
• Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
• Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
• Meanwhile, prepare your sides (see serving suggestions).
• Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.

Notes

---

Course Main Course

Cuisine American, BBQ

Keyword Camping Recipes, Chickpea Curry, Coconut Milk, Curry