The “Ridge-Line” Green Lentil & Coconut Curry

Sometimes, after a day battling the elements, you don’t want the heaviness of meat; you want something earthy, spicy, and restorative.

This curry has become a staple in my kit because it is virtually indestructible in a rucksack and tastes even better in the open air than it does at home.

The secret weapon here is Coconut Milk. It provides the high-calorie fats we need for energy but gives the dish a luxurious, velvety texture that feels far too decadent for a campsite.

Plus, using lentils means you get a massive hit of protein without worrying about keeping raw meat fresh.

This is one of my recipes that I prepack a small freezer bag of the pre mixed spices.

Paul’s Pro Tip: To turn this into a calorie-dense “summit bomb,” serve it with a toasted Naan bread (you can toast it carefully over the camp stove flame) or stir in a pouch of pre-cooked rice during the last 2 minutes of simmering.

Kit Needed: 1 Pot, 1 Knife, 1 Spork.

The “Ridge-Line” Green Lentil & Coconut Curry

Recipe by Paul Steele

5.0 from 5 votes

A warming, one-pot coconut and lentil curry designed for the trail. High energy, vegan-friendly, and packed with flavour.

Difficulty: Easy

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Servings

2

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

550

kcal

Ingredients

• The Base: 1 Onion & 1 Carrot (diced small).

• 400 g The Protein: Tin of Green Lentils (drained) OR a ready-to-eat Lentil pouch.

• 165 ml The Cream: Tin of Coconut Milk (full fat is best for hikers!).

• The Spice Kit (Mix at home): 1 tsp Cumin, 1 tsp Garam Masala, ½ tsp Turmeric, ½ tsp Ginger, ½ tsp Paprika, 1 tsp Sugar.

• The Savoury Kick: 2 Garlic cloves (sliced)

• 1 Vegetable Stock Cube.

• The Finish: A handful of Fresh Spinach (or your foraged Wild Garlic!).

• Optional Luxury: 1 Ripe Avocado (sliced) to serve on top.

• Optional tbsp Tomato Puree

Directions

• The Sizzle: Heat a splash of oil (or water if you’re counting grams) in your pot. Add the chopped onion, carrot, and garlic. Cook for 5 minutes until they start to soften and smell sweet.
• The Simmer: Pour in the lentils, the coconut milk, and the crumbled stock cube. Add a splash of water (about 100ml) if it looks too thick. Give it a good stir.
• The Patience: Pop the lid on (or use foil) and let it bubble away gently on a low heat for about 20 minutes. You want the carrots to be tender and the sauce to thicken up.
• The Spice: Stir in your pre-mixed spice bag and the tomato puree (if you have a sachet). Cook for another 2-3 minutes. Adding the spices late keeps the flavour punchy.
• The Wilt: Turn off the heat. Stir in your spinach (or wild garlic). It will wilt in seconds.
• The Feast: Ladle it into bowls. If you packed an avocado, slice it over the top for a cool, creamy contrast to the hot spice.

Calorie Breakdown (Per Serving)

Without rice/bread side

• Calories: ~550 kcal (includes half an avocado)
• Why it works: It’s lighter on the stomach than cheese/meat but high in fibre and healthy fats from the coconut and avocado, providing sustained energy release rather than a sugar crash.