Recipe courtesy of Derek Sullivan
High Country Beef Curry
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 768
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 88
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 53
- Cholesterol
- 121
- Sodium
- 941
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
2 cups water
2 ounces beef jerky, cut into small pieces
1 (2-ounce) packet powdered coconut milk
1 1/2 ounces dehydrated mixed vegetables (preferably mushrooms, onion, and carrots)
1-ounce raisins
1 clove garlic, chopped
1 tablespoon curry powder
1 beef bullion cube
6 ounces Asian rice vermicelli
Directions
- Place all ingredients, except vermicelli, in a pot and bring to a boil. Cover and remove from heat. In another pot, cook vermicelli according to package directions. (I find it helpful to break the pasta in half before the hike.)
- Carefully drain the pasta and add to curry pot. Return to stove, reduce heat, and stir until well mixed and bubbling (if it seems too dry, add a bit more water). Turn stove off, cover pot. Let stand 5 to 7 minutes, or until thickened.