Camping Dutch Oven Curried Vegetables and Chickpeas
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 581
- Total Fat
- 36
- Saturated Fat
- 25
- Carbohydrates
- 57
- Dietary Fiber
- 15
- Sugar
- 11
- Protein
- 16
- Cholesterol
- 0
- Sodium
- 1087
- Total: 45 min
- Active: 45 min
Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
1 medium onion, chopped
1 red bell pepper, chopped
1 large sweet potato (12 to 14 ounces), cut into 1/2-inch chunks
1/2 head cauliflower, cut into small florets
Kosher salt
3 cloves garlic, chopped
One 1-inch piece ginger, peeled and chopped (about 2 tablespoons)
2 tablespoons mild curry powder
2 tablespoons tomato paste
1/4 teaspoon cayenne, or to taste
Two 15.5-ounce cans chickpeas, drained
Two 13.5-ounce cans full-fat coconut milk
One package naan (3 breads)
Lime wedges and cilantro, for serving, optional
Directions
Special equipment:
a seasoned 8-quart (12-inch) cast-iron camp Dutch oven with feet- Prepare a campfire and wait until the wood is mostly hot, ash-covered embers with some orange showing through. Alternatively, fill and light a charcoal chimney with briquettes and let it sit in the firepit until the coals are mostly ashed over, about 15 minutes, then spill the briquettes into the center of the firepit.
- Clear a space in the center of the firepit with a thin layer of embers or about 10 to 12 briquettes. Set a seasoned 8-quart (12-inch) cast-iron camp Dutch oven over the coals/embers and let it heat for a minute. Drizzle in the olive oil and add the onions, bell pepper, sweet potato and cauliflower and season with salt. Cook until sizzling and slightly softened, about 2 minutes, then add the garlic, ginger, curry powder, tomato paste and cayenne. Stir to coat the vegetable in the spices. Add the chickpeas and coconut milk. Fill one of the coconut milk cans with water and add it to the pot.
- Cover the Dutch oven and place a layer of embers or about 18 to 20 coals on top of the lid. Cook, rotating the Dutch oven every 5 minutes or so to assure even cooking, until the vegetables are tender, 18 to 20 minutes. Brush the coals from the lid and uncover. Bank the coals around the bottom rim of the Dutch oven to get the stew simmering and simmer to thicken slightly, 2 to 3 minutes; stir occasionally so the bottom and sides don’t scorch. Remove from the fire. Season with salt, if needed.
- Invert the Dutch oven lid so the clean side faces up, acting as a griddle. Brush with olive oil and let it heat for a minute. Place the naan on the lid, in batches if needed, and warm/char on both sides, 1 to 2 minutes per side.
- Serve the stew in bowls and topped with lime and cilantro if using. Tear the naan into pieces and pass it around.