Freeze-Dried Chickpea Curry Recipe – Hearty, Easy to Make & Vegan Friendly

This hearty chickpea curry is one of our go-to camping meals, especially when the weather is cold!

It is warming, very filling, and of course, delicious!

And as a bonus (since we prefer to leave the actual meal prep at home when adventuring), it freeze-drys really well, which means we just have to add boiling water and wait with our feet up at camp.

So whether you are looking for a tasty chickpea curry to cook for dinner tonight, or a meal you can freeze-dry and enjoy in years to come, this is the recipe for you!

Why Freeze-Dry Chickpea Curry?

Freeze drying is a preservation method that retains high levels of the food’s original nutritional value while significantly extending its shelf life – up to 25 years!

Freeze-dried chickpea curry becomes a lightweight, shelf-stable meal that’s perfect for quick dinners, camping trips, or emergency preparedness.

Read on to discover the process of making and freeze drying chickpea curry and explore the many ways you can use it!

How to Make Chickpea Curry (Freeze-Dryer Friendly)

Ingredients

Vegetables:

• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 1.6 lbs (725g) diced potatoes
• 2 cups chopped leafy greens (kale, spinach, or Swiss chard)

Aromatics and Spices:

• 5 cloves minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder (or 1 teaspoon minced fresh turmeric)
• Pinch of salt and pepper for seasoning

Other Ingredients:

• 2 tablespoons buckwheat flour
• 2 cans (15.5 oz or 400g each) chickpeas, drained and rinsed
• 1 cup red lentils, washed
• 1 can (13.5 oz or 400 ml) light coconut milk
• 4 cups (32 oz) chicken stock (use vegetable stock for a vegan/vegetarian option)
• 2 bay leaves
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (omit for vegan/vegetarian)
• Fresh cilantro for garnish

Equipment:

• Large pot
• Optional: Freeze dryer (only required if freeze-drying for later use)
• Optional: Breville Sous Chef Peel & Dice for quick vegetable prep

Preparation:

Dice the Vegetables: Chop the onion, carrot, and celery into small, uniform pieces. If you have the Breville Sous Chef Peel & Dice, the 8 mm dicing attachment works perfectly. We use it to make big batches of Mirepoix which we freeze in cup size portions. It speeds up our meal prep and we don’t need to clean the Sous Chef as often!

Prepare the Potatoes: Dice the potatoes into slightly larger chunks. The 16 mm dicing attachment is ideal for potatoes that will rehydrate well.

Chop the Greens: Roughly chop your choice of leafy greens. We use whatever the garden is producing – Swiss chard, kale and spinach all work great.

Cook the Chickpea Curry

1. Sauté the Base Vegetables:
   • In a large pot over low heat, add the diced onion, carrot, and celery.
   • Season with a pinch of salt and pepper.
   • Cook until the onions become translucent, adding splashes of chicken or vegetable stock as needed to prevent sticking (you can use oil if you are not planning on freeze-drying the curry).
2. Add Aromatics and Spices:
   • Stir in the minced garlic and ginger.
   • Add the curry powder, ground cumin, and turmeric powder.
   • Cook for 1-2 minutes until the spices are fragrant.
3. Thicken the Base:
   • Sprinkle in the buckwheat flour and stir continuously for another minute. This helps to thicken the curry.
4. Combine the Main Ingredients:
   • Pour in the remaining chicken or vegetable stock and the light coconut milk.
   • Add the drained chickpeas, washed red lentils, diced potatoes, and bay leaves.
   • Stir everything together to combine.
5. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
6. Add Final Touches:
   • Just before removing from the heat, stir in the chopped leafy greens, lime juice, and fish sauce (if using).
   • Cook for an additional few minutes until the greens have just wilted.
   • Taste and adjust seasoning with more salt and pepper if needed.
7. Garnish:
   • Remove the bay leaves.
   • Garnish with fresh cilantro.

At this stage you can choose to eat and enjoy your curry, freeze it for short-term storage or freeze-dry for long-term storage. Below is the process for freeze drying:

Prepare Your Freeze Drying Trays

With your curry cooked and cooled, it’s time to prepare it for freeze drying.

1. Cool the Curry: Allow the curry to cool completely.
2. Portion the Curry: Spread the curry evenly onto your freeze dryer trays. Aim for a uniform thickness to ensure even drying. For my medium freeze dryer, I filled 4 trays with about 4.4 lbs (2 kg) of curry per tray.
3. Pre-Freeze: Place the trays in your freezer to pre-freeze the curry. I recommend leaving them in the freezer for at least 24-48 hours.

Run the Freeze Dry Cycle

Now, let’s get the freeze dryer working.

1. Load the Freeze Dryer: Once the curry is fully frozen, place the trays into your freeze dryer.
2. Start the Cycle: Run a standard freeze drying cycle. Since this is a dense meal, expect the cycle to last over 50 hours.

3. Check for Doneness: After the cycle completes, check the curry to ensure it’s thoroughly dried. It should be light and brittle. If any moisture remains (you will feel ice-pockets or a slight sogginess), add extra dry time as needed.

Package the Freeze-Dried Curry

Proper packaging is crucial for long-term storage.

1. Long-Term Storage: Use high-quality Mylar bags and add a 300cc oxygen absorber to each bag to extend shelf life. We fit 250g (8.8 oz) of dry curry into a small Harvest Right Mylar bag and this is equivalent to 2 serves for our needs (125g ( 4.4 oz) per person). Seal the bags with your impulse sealer to prevent moisture and oxygen from entering.
2. Meal in a Jar: Use mason jars and oxygen absorbers and leave enough room to add the required water volume to rehydrate. Just don’t forget to remove the oxygen absorber before adding boiling water!
3. Label: Remember to label your packages with the contents and date so you know what it is when you come to use it.

How to Rehydrate Freeze-Dried Chickpea Curry

During the freeze-drying process, the curry loses about 75% of its weight. This means you need to add 3 cups of boiling water for every 1 cup of freeze-dried curry.

You can also do this by weight.

As you can see in the images below, I have 125 g (4.4 oz) of freeze-dry curry in a bowl. I have found this to be a good portion size for a single serve. I add 375g of water bringing it up to 500g (or near enough). You can add more water if you prefer a runnier curry, but I wouldn’t add less as you may find your potato doesn’t rehydrate nicely.

You will also need to leave if for at least 10 minutes for the meal to be completely rehydrated. I find it is still warm enough after this time if I cover the bowl (with a plate). If it cools too much, you can gently reheat on the stove.

Rehydrating in a mason jar with the lid sealed will also help you retain heat.

Freshen the curry up with a squeeze of fresh lime and a sprinkle of fresh parsley or cilantro if available. You can also serve it with rice, quinoa or warm naan bread but we typically eat it without any additions.

This curry also makes a perfect freeze dried jar meal – just allow enough space in the mason jar to add the required water volume when packaging.

When to Use Freeze-Dried Chickpea Curry

There are lots of uses for this curry, here are a few:

1. Quick weeknight dinner when you don’t feel like cooking.
2. When on any camping and outdoor adventure.
3. Add it to your emergency food supply – as long as you can boil water, you will have a warm hearty meal, even if the grid is down.
4. Store it in mason jars with pretty labels and ribbons and gift it to family and friends.
5. Use it as a soup base for other recipes (although it really is great on its own).
6. Grind the freeze-dried curry into a powder and use it as a seasoning for roasted vegetables or popcorn.

Frequently Asked Questions

Can I freeze dry other types of curry?

Absolutely! You can freeze dry a variety of curries, including chicken, beef, or vegetable curries. Just be mindful of ingredients high in fat and oil, as they may affect the shelf life.

Why use light coconut milk and stock instead of oil?

Reducing the fat content helps the freeze-drying process and extends the shelf life of your food. Fats can go rancid over time, so using light coconut milk and stock instead of oil makes your freeze-dried meals more stable.

How do I know when the freeze drying process is complete?

The food should be completely dry, light, and brittle. If you’re unsure, remove a piece and let it come to room temperature. If it doesn’t show any signs of moisture, it’s done.

How should I store my freeze-dried curry?

For long-term storage, use high-quality Mylar bags with oxygen absorbers and store them in a cool, dark place. For short-term use, mason jars with tight-fitting lids work well.

Is it necessary to pre-freeze the curry before freeze drying?

Pre-freezing helps speed up the freeze-drying process and reduces strain on your machine. It’s a recommended step, especially for dense foods like curry.

Enjoy Nutritious Meals Anytime

With freeze-dried chickpea curry, you have a delicious, nutritious meal ready whenever you need it.

Whether you’re preparing for busy weeknights, outdoor adventures, or unforeseen emergencies, this curry has got you covered.

Did you make this curry and how did you use it? We’d love to hear from you in the comments below.

Freeze-Dried Chickpea Curry

This vegetable and chickpea-based curry is hearty, easy to make, and perfect for long-term food storage or camping meals.

Print Recipe Pin Recipe

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Main Course

Keyword: Gluten Free, Vegan Option, Vegetarian Option

Servings: 16 Meals

Equipment

• 1 Freeze Dryer
• 1 Breville Sous Chef Peel & Dice (Optional)

Ingredients

• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 1.6 lbs diced potatoes (725g)
• 5 cloves minced garlic
• 2 tsp minced ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric powder (or 1 tsp minced fresh turmeric)
• 1 tsp ground cumin
• 2 tbsp buckwheat flour
• 2 cans chickpeas (15.5 oz or 400g can) drained and rinsed
• 1 cup red lentils washed
• 1 can light coconut milk (13.5 oz or 400 ml)
• 4 cups chicken stock (32 oz) (or vegetable for vegan/vegetarians)
• 2 bay leaves
• 2 cups chopped leafy greens (kale, spinach, Swiss chard)
• 1 tbsp lime juice
• 1 tsp fish sauce (omit if vegan/vegetarian)
• 1 tbsp cilantro to garnish
• Pinch salt and pepper for seasoning

Instructions

Prepare the Vegetables

• Prepare the onion, carrot and celery by dicing into small, uniform sizes. The 8 mm dicing attachment on the Breville Sous Chef Peel & Dice is perfect for this.
• Prepare the potatoes by dicing them. The 16 mm dicing attachment on the Breville Sous Chef Peel & Dice is a good size for chunkier potatoes that will still rehydrate well.
• Roughly chop the leafy greens.

Make the Curry

• Add onion, carrot and celery to a large pot on medium heat.
• Season with salt and pepper.
• Cook until the onion is translucent, add splashes of chicken/vegetable stock as necessary to stop the vegetables sticking to the pot.
• Add minced garlic and ginger, curry, turmeric and cumin powders and stir until fragrant (about 1-2 minutes).
• Add buckwheat flour and cook, stirring for another minute.
• Add remaining chicken/vegetable stock and light coconut milk.
• Add chickpeas, lentils, potatoes, and bay leaves and stir to combine.
• Bring to the boil then simmer on low heat for about 20 minutes, or until the potatoes are cooked.
• Just before removing from the heat, add your leafy greens, lime juice and fish sauce (if using) – stir to combine.
• Cook until your leafy greens are just wilted.
• Taste and season with more salt and pepper if desired.
• Remove the bay leaves and garnish with cilantro.

Freeze Dry the Curry

• Spread the curry evenly out onto your freeze dryer trays and allow to cool.
• Place in the deep freeze to pre-freeze the curry.
• Once frozen, put the trays in your freeze dryer and run a normal cycle.
• Make sure you package the curry correctly for long-term storage.

Rehydrate the Curry

• For every 1 cup of freeze-dried curry, add 3 cups of boiling water. Stir and let it sit for a few minutes to fully rehydrate.
• We find 125g (4.4 oz) of dry curry to be a good serve for one person (about 1.5 cups). Once rehydrated, the meal will be about 500g (17.6 oz).
• If the curry cools too much during rehydration, reheat gently in a pot.
• Freshen up with a squeeze of fresh lime and sprinkle of fresh parsley if available.

Notes

• It can be helpful to make up batches of Mirepoix (onion, carrot and celery) and freeze these in cup size portions to speed up the making of this recipe – especially if you use the Breville Sous Chef Peel & Dice to do the heavy lifting.
• Use stock instead of oil to reduce fat content for freeze-drying.
• Use light coconut milk to reduce the fat content for freeze-drying.
• Use vegetable stock and omit the fish sauce if you want to make the meal vegan and vegetarian friendly.
• This recipe fills 4 x medium freeze dryer trays with about 4.4 lbs (2 kg) of curry per tray.
• This is a dense meal and freeze dryer cycle length is generally over 50 hours.
• Use good quality Mylar bags or Mason Jars and 300cc oxygen absorbers to store your curry.
• The dry weight of the curry is about 1/4 of the wet weight. You will need to add water in a 1:3 ratio to rehydrate (1 cup curry to 3 cups water).

Tried this recipe?Let us know how it was!