Curry Pepper Corn is a side dish that can be served over rice or tossed with pasta for a filling vegetarian meal (vegan if you use coconut milk powder). It’s easily prepared Freezer Bag Cooking (FBC) method, or can be cooked up in a small (1.3 Liter and smaller pot). You can also use an insulated mug to rehydrate it in.
Coconut milk powder gives a sweet hint to the vegetables, where as dairy milk will be more savory. I prefer this dish with coconut but I have prepped it both ways.
The oil is important. Why? It gives much needed calories and fat to the body. You don’t have to use the entire packet, a drizzle is enough, but if you decide to serve the vegetables tossed with pasta, the extra oil will provide a sauce.
Corn is definitely a vegetable people either love or hate…so this recipe might not be your thing, but for others it’s a bowl (or bag) of carb goodness.
Curry Pepper Corn
In a quart freezer bag or snack bag:
In a tiny bag:
Place the bag in a FBC Cozy or similar.
Add ¾ cup boiled water to the bag, stirring well.
Let sit for 10 minutes.
Drain any water off, drizzle in oil and the milk/curry mix, stir well.
One Pot Method:
Bring ¾ cup water to a boil in a smaller pot. Add in dry ingredients, stir well. Cover, turn off stove and let sit for 1 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
Drain any water off, drizzle in the oil and the milk/curry mix, stir well.
Serves 1 to 2.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. If you are making the meal to use that weekend, a plastic freezer bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
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