Prepped Peanut Butter Curry
Kit Cookbook
2 Packs of Chicken Ramen Noodles
15-oz. can sliced carrots, drained
14-oz. can diced tomatoes
1/3 cup crunchy peanut butter
1 Tbsp. powdered ginger
1 Tbsp. curry powder
1 Tbsp. minced dried onion
½ tsp. red pepper flake (more or less to your taste)
2 ½ cups almond milk
15.5-oz. can garbanzo beans, drained
½ cup canned spinach, drained
In a large pot, hanging over a fire in the fireplace, bring 4 cups of water to a boil and add the spice packets. Add the carrots and tomatoes. Stir and cooked until warmed through.
Mix in the peanut butter, ginger, curry and dried onion and mix to incorporate. Bring back up to almost a boil.
Stir in almond milk, spinach and garbanzo beans and cook until bubbly. Add more of the reserved broth if the curry appears to thick. Remove from fire.
Add noodles and allow to cook, stirring to ensure they don’t stick together while cooking.
Portion into serving bowls and enjoy.
The time to cook will depend on the heat of your fire. Be careful not to scorch your food if it gets too hot. I also have a wood burning fireplace that I can place my pot on to cook- very similar to cooking on my stove!
A flavorful dish that is easy to prepare in one pot.