Campfire Curry

Ingredients & Instructions

• 4 small potatoes roughly chopped or sliced with skins

• 1 small zucchini chopped

• 1 can of diced tomatoes with chilies

• 2-3 stalks of green onion thinly sliced for garnish

• 1 small onion finely chopped

• ½ of bell pepper finely chopped

• 1 cup peeled and cubed sweet potato

• 1 cup peeled and chopped turnip

• 1 cup peeled and chopped butternut squash

• 1 cup peeled and chopped carrots

• ½-1 cup chopped green beans

• 1 cup baby spinach

• 2 tsp turmeric for parboiling potatoes and sweet potatoes, turnip and squash combination, divided evenly between the two pans

• Kosher salt to taste

• Black pepper to taste

• 2 tsp Garam Marsala for seasoning mix

• 1 tsp red pepper flakes for seasoning mix

• 1 tsp curry powder for seasoning mix

• 1 tsp turmeric for seasoning mix

• 1 jar of Patak's Mango Curry Simmering sauce

• 2 tbsp butter

• ⅓ cup chopped peanuts, toasted for garnish

1. Prepare the seasoning mix. Combine Garam Marsala, red pepper flakes, curry powder, 1 tsp turmeric and a pinch of salt and pepper. Mix to combine. Set aside to be used for roasting veggies.

2. Put ⅓ cup chopped peanuts in pre-heated skillet and lightly toast for a few minutes. Set aside to cool. (This step was before we left for camping. You can store toasted peanuts in a jar for a few weeks.)

3. Fill a pan ⅔ full with water, heavily seasoned with salt and add remaining turmeric and potatoes. Bring to a boil on high heat. Parboil the potatoes for 8-10 minutes. Once the outside is soft but the inside is still raw and firm, you're then ready for the second step of roasting. (Parboiling step was done in advance of camping trip.)

4. Spread parboiled potatoes on an oiled grill rack and liberally sprinkle on seasoning mixture. Place over the fire and roast till crispy and golden. The turmeric adds to the color. (Grill rack was placed on 2 bricks placed on top of the campfire rack to elevate food from the flames for a more even roasting.) Cook 15 minutes, stirring the potatoes to make sure they do not stick.

5. Repeat same parboiling and roasting steps 3 & 4 with combination of turnip, sweet potatoes, carrots, and squash, all in one pan. (Parboiling step was done in advance of camping trip.)

6. Add finely chopped onions and peppers to a piece of heavy duty tinfoil. Add a few tablespoons of butter. Firmly wrap up packet and place it on the grate to the side over lower flames. Cook 15 minutes.

7. Add jar of Mango Curry to iron skillet that has been oiled and preheated on the campfire grate.

8. Chop up zucchini and add to the skillet along with chopped green beans. Cook 5 minutes stirring occasionally.

9. Add all parboiled and roasted vegetables to the sauce. Stir to coat the vegetables.

10. Remove pre-cooked onions and peppers from tinfoil packet and add to the skillet.

11. Open can of diced tomatoes and chillies, drain and add to skillet and heat to warm through.

12. Add baby spinach and cook until just wilted.

13. Top with green onions and chopped peanuts for garnish.

Tip: This dish, as prepared, is vegetarian. After the meal was cooked, I added chopped up leftover cooked chicken to my bowl for a little protein.