• meghannbower

Campfire Curry

Its FINALLY cooling off down here and we're going camping again next weekend! The last time we went camping was back in June and I wanted to make something more than hot dogs and smores. So I made these!...and smores.


I made these before we left the house and stored them in a large plastic Tupperware container with a lid, so they wouldn't get jostled around in the cooler. It maximizes super fun camping time since you don't have to spend any energy making dinner. You simply pull them out of the cooler and toss them on the campfire.


I'm hoping this the first of many foil packet meals I plan to create. I think my next challenge will be to make a kid-friendly meal. And breakfast. And healthy dessert!

Ingredients (per packet):

  • 1 medium gold potato, chopped into bite-sized pieces

  • 1/2 cup cauliflower florets

  • 1/2 cup canned chickpeas, drained and rinsed

  • 1/2 cup cherry tomatoes, halved

  • 2 tbsp coconut milk

  • 1/2 tsp Garam Masala

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/8 tsp cayenne pepper (optional)

  • 1/2 tsp ground turmeric

  • 2 tbsp fresh chopped cilantro

  • 2 tbsp sliced green onions

  • 1 clove of garlic, minced

  • 1 piece of aluminum foil, around 12" x 12"


Gather/chop all your ingredients and set aside. Lay a piece of aluminum foil out and place the potatoes in the center, followed by the cauliflower, chickpeas, and tomatoes on top. Continue with the coconut milk, garam masala, salt, black pepper, cayenne pepper (if using), and ground turmeric. Finish by topping the pile with cilantro, green onions, and minced garlic.


Bring two opposite ends of the foil together and fold down several times until it reaches just above the top of the food inside. Fold up each of the two remaining ends securely and place in a large plastic (or other type) of container with a lid.


When you're ready to cook and the campfire is roaring, you can either place on the grill grate that comes with most campfire pits, or you can place it on top of the coals on the periphery of the fire. The cooking times will vary, depending on how hot your fire is and the placement of the foil packets on or near the fire. I would shoot for at least 20 minutes and no more than 40 minutes. Use tongs to remove from the fire and allow them to cool for 5-10 minutes until its safe to touch and open.


Give the curry a stir to evenly distribute the spices, juices, and coconut milk. You can eat it right out of the foil packet or transfer to a bowl!









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