If you think that campsite dining goes hand in hand with freeze-dried meals and grilled marshmallows, you're about to be pleasantly surprised!
Here’s a cooked meal worthy of those you are used to eating at home, and if not, you will be twice as surprised.
A healthy and tasty treat that's easy to prepare and will do as much good to your taste buds as your body during your adventures.
Preparation time: 15 minutes (cooking the quinoa and preparing the courgette)
Cooking time: 15 minutes
Total recipe time: 30 minutes
. A saucepan (included in the MH500 cookset)
. A lid (included in the MH500 cookset)
. A MH500 wood stove
. A soup spoon and a tea spoon
. A multi-functional MH500 knife
. A chopping board
. 200 g cooked quinoa
. 1 courgette
. 100 g coconut milk
. 1 soup spoon of olive oil
. 1 vegetable stock cube + a little water for cooking
. 1 tea spoon of curry powder
. Grated coconut and squeezed lemon juice to garnish
1. Slice your courgettes into discs while the fire heats up inside your wood stove.
2. Heat the saucepan on top of the stove and add a soup spoon of olive oil.
3. Add the courgettes and leave to cook with the lid on stirring regularly.
When the courgettes have soaked up all the oil, add a little water with the vegetable stock and keep cooking with the lid on. Depending on your heat, the courgettes will be cooked in 15-20 minutes.
4. Add the coconut milk and curry powder, stir, then add the cooked quinoa.
5. Leave to cook a further 2 minutes while stirring to heat the quinoa.
6. Serve immediately with the grated coconut and squeezed lemon juice.
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