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November 2011 Issue
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Vegan Curry

The temperatures are up; the snow has melted off the passes and the sandflies are back – with a vengeance. It can mean only one thing: tramping season!

Yes it’s time to excavate the big backpack from the attic and start thinking about setting off for the summer sanity-saving trip; the Five Passes Route, the Dusky Track, Rabbit Pass; leaving it all behind for a long weekend, or a week or two if you’re lucky.

So with that in mind we’ve put together an ultra-lightweight long-haul wild cuisine this month, one to keep your taste buds tickled on your most epic of adventures this summer. Have fun out there.


Serves: 2-3 people

Weight: 400g

Volume: 500ml

Calories: 1700 kcal

Cost: $14.50

Cooking time: 25min

Fuel: 200 ml of white spirit or 75g of gas. *

*Based on an MSR Whisperlite or Primus Classic operating at sea level.


Spice mix:

  • 1 tb yellow mustard seeds
  • 1tb cumin seeds
  • 1 tsp fennel seeds
  • 1tsp ground coriander
  • 1/2 tsp turmeric

Mix and store in a cool dark place. You only need one tablespoon for this recipe. Leave the rest at home.

  • 1 cup potato flakes
  • ¼ cup olive oil
  • 1 tbsp spice mix
  • 2 onions dried
  • Dried mint
  • Equivalent 660ml dried coconut milk
  • ½ tsp turmeric powder
  • 1tsp chilli powder
  • 1cup dried peas
  • 1cup dried carrots
  • 1cup dried beans
  • 2tsp garam masala
  • Juice of one lemon (optional)
  • One handful coriander leaves (optional)


As soon as you reach camp put the dehydrated onion, mashed potato, and vegetables into water to rehydrate.

Bring about a tablespoon of the oil up to temperature in a large pot. Add the spice mix and simmer until the mustard seeds begin to pop then add the onions. Cook for three to four minutes.

Add the mint and potatoes, stir in the coconut cream, salt turmeric and chilli powder (to taste) and then cook for 10 minutes. Add the vegetables, garam masala and lemon juice (if you brought it) and simmer for a few minutes. Garnish with coriander leaves and serve with basmati rice.