Recipe for red curry in one pot

4 port • 20 min • vegan • 0,2 CO2e/port

Cooking in one pot in a camping kitchen is easy! You just chop everything up and boil it in a pot.


1 red onion

2 cloves garlic

1/2 red chili

1/2 zucchini

1 tablespoon grated fresh ginger

2 teaspoons red curry paste

Oil to fry in

1 pack of coconut milk (a 400 g)

4–5 dl water

1 vegetable bouillon cube

250 g optional dried noodles

1 lime, peel and juice

1 tablespoon frozen coriander

6 dl cooked chickpeas (2 dl dried, or 2 packages)


Slice the red onion into thin slices. Finely chop the garlic and chili. Cut the zucchini into slices. Grate the ginger.

  • Light the camping kitchen. Heat oil and fry curry paste and ginger for a few minutes in the larger pan.

Add onion, garlic, chili and zucchini and sauté everything until the vegetables have softened slightly.

Add the coconut milk and water and crumble the bouillon cube. Bring to a boil.

Add the noodles and simmer for 5-10 minutes. Use the frying pan as a lid and stir occasionally so that it does not burn.

  • Add lime peel and lime juice, coriander and chickpeas. Add more water if needed.

Pack list

Ingredients for the food: cutting board, knife, ladle, grater, camping kitchen incl. fuel and lighter, something for serving, preferably a deep plate and cutlery.

Enjoy your meal!

Recipe and image from Hanna Olvenmark.