Vegetarian Camping | Cauliflower Curry Recipe
While it’s an easy option to throw another snag on the barbie at a camp site, I’m about to wave the flag for ditching the meat for a few nights and turning to a food group that has a bad rap, but can easily save your bacon.
‘But noooo! I like my steak!’ I hear you cry, and I get it. While I too give T-Bones a big tick, here are some reasons to go vego on the road.
No fridge needed
Unlike raw chicken drumsticks, a carrot doesn’t require a thermal insulated cooler with enough ice bricks to make an Eskimo proud. A bag of veggies can usually be stored anywhere in the campervan easily enough and leaves more room in your portable bar fridge for important things like drinks and cake.
Price per kilo, meat is often significantly more expensive than its vegetable cousins. Even cheap mincemeat will set you back more than a bag of brushed potatoes. Planning ahead for some vegetable-based meals is a great way to keep the grocery bill down both on and off the road.
Burgers are delicious. They also weigh around your midsection quite notably after you’ve subsisted off them for the last four nights. If you’re supplementing camping food with packets of chips, chocolate bars and other random delights from shiny foil packets, your body may be crying out for more nutrition than a simple multivitamin can provide.
Veggies can step in to provide the vitamins, minerals and that all important dose of fibre you’re going to need after living a life of pre-packaged goodness.
For some inspiration on where to start with your hit of veggie goodness, this cauliflower curry ticks all the above boxes, plus it’s super delish.
Cauliflower Camping Curry
1 cauliflower cut into small florets
500g potatoes, diced
1 onion, chopped
250g cherry tomatoes, halved
1 tin chickpeas, drained and rinsed
2 Tbsp olive oil
2 Tbsp curry powder
400g tin Coconut cream
1 lemon, sliced
Can be served with or without rice.
1. Place potatoes in a large pot and cover with water. Bring to the boil and let simmer for 5 minutes.
2. Add cauliflower to the pot and continue to boil for an additional 5 minutes. Drain as much water as you can but it’s ok to keep a bit sloshing around in there still.
3. Add the olive oil, onion, tinned chickpeas, curry powder, salt and pepper and stir through over heat until everything is coated in the curry powder. Let simmer for 3 minutes.
4. Add cherry tomatoes and tin of coconut cream. Stir and simmer for another 5 minutes.
5. Squeeze over fresh lemon juice over everything before serving.
6. Eat delicious food and feel virtuous at the same time.