James

Eva

Pepperoni....?

Pepperoni....?

Maybe not actually pepperoni. But as we prepared this at the Buck Hill overlook in Teddy Roosevelt National Park, a family in a pickup truck pulled up behind us and someone remarked, "mmmm smells like pepperoni. someone's fixing something good". I kid you not. I'll let you decide whether or not this actually smells like pepperoni while it's cooking, but it's excellent hot, and still delicious as cold leftovers (at least if you're a lazy/fuel stingy vandweller :P ).

TRNP Sweet Potato Curry

This is a one pot meal. We used our 5qt dutch oven but any 4qt + pot with a lid would work well.

Ingredients:
1 large onion
1 tbsp coconut oil
3-4 medium carrots
2 medium sweet potatoes  
1 bunch of chard
1 can of coconut milk (regular, but lite would be ok too)  
1 cup red lentils or split mung beans (moong dal) 

Spices:
1 tsp of salt (+ more to taste) 
2 tsp ground ginger
2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 - 1 tsp ground cayenne or chipotle pepper  
3 large cloves of garlic
1/2 cup Nunn electrolyte beverage, fruit punch flavor*

Method:
Slice onion into thick crescents and sauté on low in coconut oil. While the onion is cooking, prep the rest of the veggies. 
- Carrots: Wash and slice into rounds  
- Sweet Potatoes: Wash, Peel & Grate
- Chard: Use a chef’s knife to remove stems/ cut leaves in half. Stack half leaves and slice into wide strips. Rinse strips in a salad spinner or soak/swish in a bowl of water and then drain well. Rinse stems and chop.  
- Garlic: Peel and finely chop.
When onions are clear, add salt, garlic & spices, stir to coat and cook for another minute or so. Then add carrots, sweet potato and chard STEMS and mix well. Raise heat to medium and cook, stirring frequently until sweet potato starts to stick to the bottom of the pot (1-5 minutes). Add coconut milk, lentils and enough water to just cover all pot contents. Cover and cook, stirring occasionally until lentils are soft and sweet potato shreds have mostly dissolved into mush (15+ minutes). Add chard strips on top of the curry and cover to wilt. When possible, stir chard strips into soup and cook for another 5 or so minutes.   

Serve with lime wedges and chopped fresh cilantro if you’re feeling fancy, or eat directly from the pot with a single wooden cooking spoon if you left your sporks at a water fill-up station.     coughEvacough**

This would also be great served over rice or quinoa.

* Don’t actually do this, but James initially grabbed a Nalgene I had “secretly” spiked with electrolyte tabs and it didn’t ruin the recipe :P   
** Luckily, our titanium sporks & camping pot were recovered immediately after dinner, so all’s well that ends well … right?

 

Below are some views from Buck Hill, along the scenic loop drive, where we prepped dinner.

Impressions: Bozeman MT

Impressions: Bozeman MT

Impressions: Theodore Roosevelt National Park

Impressions: Theodore Roosevelt National Park

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