Campfire Coconut Curry with Sweet Potatoes & Ginger

Our one-pot campfire curry is packed with flavor and ready in less than 30 minutes.

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Serves 4

Ingredients

1 Cup Red Lentils, cooked
2 Sweet Potatoes, roasted
1 Cup Cauliflower, chopped
1 Handful Baby Spinach
1/2 Medium Onion, chopped
1 Can Coconut Milk
1 Tablespoon Coconut Oil
1 Jar Yellow Curry Paste
2-inch piece of Ginger, peeled and minced
2 Cloves of Garlic, peeled and minced
Rice, for serving
Chopped Cilantro, for serving
Lime Wedges, for serving

Preparation

1. Over a good bed of coals, heat a large cast-iron pan.

2. Melt coconut oil in the pan and add onions, ginger and garlic. Sauté, stirring occasionally until tender, about 5 minutes. Add cauliflower and continue to cook for another 5 minutes, stirring on occasion.

3. Add cooked sweet potato lentils and stir to combine.

4. Add coconut milk and curry paste. Stir to combine and simmer until hot and bubbly about 15 minutes. Stir in spinach to wilt.

5. Garnish with cilantro and lime wedges and serve with grilled naan and rice.

*Grilling the naan over the fire for a few minutes gives it a nice smoky flavor.

Make Ahead -

To save time at the campsite, we brought a package of pre-cooked turmeric rice and made the lentils and sweet potatoes in advance.

Lentils: In a pan, combine 1/2 cup of lentils with 1 1/2 cups water. Bring the water to a boil, reduce to a low simmer, then cook until lentils reach the desired texture, 5 - 12 minutes, drain any extra water.

Sweet Potatoes: Preheat the oven to 425°. Wash sweet potatoes and cut into even cubes, roughly 1 1/2 inch pieces. Toss in a bowl with 1/4 cup olive oil. Spread evenly on a baking pan, not touching, and roast, stirring occasionally until tender and brown, 30-45 minutes.