Sometimes, after a day battling the elements, you don’t want the heaviness of meat; you want something earthy, spicy, and restorative.
This curry has become a staple in my kit because it is virtually indestructible in a rucksack and tastes even better in the open air than it does at home.
The secret weapon here is Coconut Milk. It provides the high-calorie fats we need for energy but gives the dish a luxurious, velvety texture that feels far too decadent for a campsite.
Plus, using lentils means you get a massive hit of protein without worrying about keeping raw meat fresh.
This is one of my recipes that I prepack a small freezer bag of the pre mixed spices.
Paul’s Pro Tip: To turn this into a calorie-dense “summit bomb,” serve it with a toasted Naan bread (you can toast it carefully over the camp stove flame) or stir in a pouch of pre-cooked rice during the last 2 minutes of simmering.
Kit Needed: 1 Pot, 1 Knife, 1 Spork.
Calorie Breakdown (Per Serving)
Without rice/bread side
- Calories: ~550 kcal (includes half an avocado)
- Why it works: It’s lighter on the stomach than cheese/meat but high in fibre and healthy fats from the coconut and avocado, providing sustained energy release rather than a sugar crash.
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