This recipe is by far one of my absolute favorite quick easy meals that I know is dairy free and meat free. I created it as a meal that all my family can enjoy. This is budget friendly and was made using dehydrated ingredients. Dehydrated meals don’t store as long as freeze dried, but they are more obtainable for those on a budget. You can get a good dehydrator to re create this meal for under $50. Or you can use freeze dried ingredients to extend the shelf life. The sky is the limit with this one!
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Dehydrating
We dehydrate a lot of foods and herbs during the summer months as the garden begins to produce. We love the flexibility of being able to rotate the dehydrated foods throughout the year. Our freeze dried foods we like to save for more emergency situations or long term food storage.
The dehydrator we have is a 9 tray excalibur. I did find mine at a local goodwill store for $20 (BIG EYES) I know what a steal of a deal I got. If you are looking to dehydrate a lot of varieties of items I do recommend spending the extra for the excalibur vs a Walmart dehydrator. But, with that said everything in this recipe can easily be done with a cheap dehydrator.
Storage
The best and easiest way to store this base is to place it into a glass jar and vacuum seal the lid so there is no air. This allows the base to stay shelf stable for years. If you don’t have a vacuum sealer just add an oxygen absorber to your jar.
Vegan Chickpea Curry Meal In A Jar
Equipment
Ingredients
- 1 tsp paprika
- 1 tsp ginger
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tbsp ground cumin
- 1 tsp mustard powder
- 1/2 tsp chili powder
- 1 tbsp curry powder
- 1 small onion
- 50 grams powdered coconut milk
- 1/2 head of cauliflower
- 1 can green beans
- 2 can chickpeas drained and rinsed
Instructions
- Add chickpeas, sliced cauliflower, green beans, chopped onion, 2 tablespoons of tomato paste and your chickpeas to your dehydrator. Set at 130-135 degrees for 12 hours. Once ingredients are dry add to a large mason jar in the following order. Chickpeas, Onion, Green Beans, Tomato Paste, Cauliflower, Coconut Milk and the remaining seasonings. Add oxygen absorber or vacuum seal jar lid. Will store on shelf for 6 months to 1 year.
- When ready to make. Add entire jar contents to large pot with 4 cups of water. Bring to a boil and reduce to a simmer for 10-12 min or until all the veggies are soft. Service over rice, noodles, or with naan bread. Enjoy =]
Notes
