The pumpkin might be the hardest part about this recipe. Prepare it freshly at home and make this meal your first night out. If you have time beforehand, use a dehydrator to save the most weight. If you really want to go old school, take the canned version and a P-38 can opener. You can try this with butternut squash too...which can be purchased freeze-dried. Serves 2.

This pumpkin curry recipe is a great option for when you have a little more time to prepare before a trip and cook on the trail.

Ingredients

• 1 packet olive oil
• 1 1/2 cups pumpkin, cut into small cubes (or 1/2 cup dehydrated)
• 1 cup instant rice
• 2/3 cup coconut milk powder
• 1/4 cup dehydrated onions
• 1/4 cup dehydrated mushrooms
• 2 tablespoons dehydrated bell peppers
• Salt to taste
• 1/2 teaspoon garlic powder or freeze dried garlic
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1/4 teaspoon ginger, grated
• 1/2 cup freeze dried chicken (optional)
• 1 teaspoon dehydrated jalapeno peppers (optional)
• Water to rehydrate

At Home

Package all ingredients except the pumpkin, olive oil, and instant rice (and water!) into a Ziploc bag. Remove the peel of the pumpkin, then cut into small pieces of approximately 1/2 inch. Keep the pumpkin cool, and plan to use it the first night, unless you are using canned pumpkin. If you use a can, remember to use less water and perhaps add some extra spice/salt to counteract the concentrated flavor. You may even want to try this recipe at home first to get the right balance of flavors for your palate.

In Camp

Add 1 cup of water to the Ziploc bag containing the coconut milk, spices, and veggies to let them rehydrate. Reseal, then knead the bag to evenly mix. Set aside.

In your pot, boil just enough water to cook your rice. Add the olive oil, rice, and pumpkin cubes, cooking until the rice and pumpkin are almost tender. Then, add the contents of the sauce bag to the pot. Stir frequently and continue cooking until the sauce is heated through and thickens to the desired consistency. If the sauce is too thick, add small amounts of water until it is just right. Serve and enjoy!

Editor's Note: This installment of Backcountry Cuisine originally appeared in Issue 10 of TrailGroove Magazine. You can read the original article here.