Campfire Curried Vegetable Packs

A curried vegetable and chickpea dish made in an aluminum foil wrap over a campfire. This is an easy vegetarian meal while camping with almost no cleanup! (I hate doing dishes while tent camping.)

1
Prep Time:
35 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
1 hrs
Servings:
5
Yield:
5 servings

Ingredients

  • 1 head cauliflower, broken into florets

  • 1 (15 ounce) can chickpeas, drained

  • 5 red potatoes, cut into cubes

  • 1 zucchini, chopped

  • 1 yellow squash, chopped

  • 1 sweet onion, chopped

  • 1 tablespoon olive oil, or as needed

  • ¼ cup curry powder, or to taste

  • salt and ground black pepper to taste

  • cup vegetable broth, or as needed (Optional)

Directions

  1. 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.

  2. Combine cauliflower, chickpeas, potatoes, zucchini, yellow squash, and onion in large bowl.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

187 Calories
4g Fat
33g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 187
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Sodium 274mg 12%
Total Carbohydrate 33g 12%
Dietary Fiber 9g 33%
Total Sugars 5g
Protein 8g
Vitamin C 71mg 355%
Calcium 91mg 7%
Iron 3mg 19%
Potassium 912mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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