Campfire Curried Vegetable Packs
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Ingredients1 h servings 187 cals
Original recipe yields 5 servings
- Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
- Combine cauliflower, chickpeas, potatoes, zucchini, yellow squash, and onion in large bowl.
- Cut two 2-foot sections of aluminum foil and place one on top of the other. Fold the edges together so the 2 pieces will stay together. Drizzle olive oil in the middle of the foil, leaving 4 to 5 inches on each side for folding. Place a few handfuls of the cauliflower mixture over the olive oil; season with curry powder, salt, and pepper. Spoon some vegetable broth on top. Repeat with more foil and remaining cauliflower mixture.
- Pull the 2 longer sides of each foil packet together over the cauliflower mixture and fold over several times until you almost reach the center. Flatten down the sides and roll them up toward the center.
- Place the packets to the side of the campfire using long tongs. Cook until cauliflower mixture feels tender when you press the packets with the tongs, 20 to 30 minutes.
- Remove packets from fire and let cool, about 5 minutes. Open from the top, leaving the rolled-up sides as-is, to create a bowl.
- Cook's Notes:
- I recommend using 1 tablespoon curry powder per pack.
- If using aluminum pans instead of making the packs with aluminum foil, drizzle the olive oil along the bottom of the pan then add veggies and chickpeas. Season with curry powder, salt, and pepper to taste. Add enough vegetable broth to cover vegetables halfway. This will help prevent the vegetables on the bottom from burning.
- If you are only camping for a few days, it's easier to pre-chop all the veggies, except the potatoes, and put them in a resealable plastic bag to cut down on the prep work once you are there.
Per Serving: 187 calories; 4.4 g fat; 33 g carbohydrates; 7.5 g protein; 0 mg cholesterol; 274 mg sodium. Full nutrition