Backpacking Recipes-Red Curry with Coconut and Lentils

On this series I’m sharing tasty and ultralight backpacking recipes. Because of this the ingredients have excessive vigor to ounce ratio with only some elements. Their rapid and handy to make with no need to carry additional cooking utensils. However, the outcome will probably be something you’ll additionally love to make at home. Todays crimson curry with lentils is a form of a follow as much as my very first video, the crimson lentil soup with chorizo, and shares a variety of the identical elements but the meal does taste totally exceptional given that of the crimson curry and coconut cream.

The elements weigh in at 7 and a quarter ounce and supply 780 energies. We’ll begin with cold soaking three.5oz(100gr) of dried crimson break up lentils and dice of vegetable stock for 90 minutes in a cup(230ml) of water. You can do this in a container like an old ice cream or peanut butter jar, a freezer bag or something more fancy like a Vargo BOT. When you are ready for dinner heat half of a cup of water in your cooking pot. If its bloodless outside the creamed coconut or santen will likely be solid, in that case that you can put it within the water so it becomes soft. Now add the cream, tomato paste, red curry paste, dried ginger and freeze dried garlic to the pot.

More often than not sick take a clove of garlic. However, considering the fact that that wishes to fry in some oil at the commencing of the cooking process that will be quite inconvenient in case your coconut cream is indeed strong. Cook for a minute even as stirring and add the the cold soaked lentils. Simmer or flippantly boil it for a further three minutes and your pink curry with coconut and lentils is able. I admire so as to add a bit of cilantro at the finish for color and depending in your curry paste that you can add some chili flakes, or perhaps a Poppa pepper tablet.

Now, on to packing this meal for the path. I put the split lentils and inventory cube in a massive freezer bag, the coconut cream is already in a bag of its losses. The tomato paste and pink curry paste can go in a ziplock collectively; which you could burn it shut for added security. The freeze dried garlic and ginger additionally go in a small ziplock together. As at all times, thanks for observing, and in case you appreciated this video to subscribe for more. .

Healthy Venison Curry – Primal Low Carb

When you think curry, you are probably thinking of a Saturday night, a few beers with your friends well think again. This is a super healthy curry you can do any day of the week and it wont leave you feeling fat, bloated or heavy! This recipe has optimal amounts of protein and healthy fats and is low in carbohydrates.

Who says you need to have rice with a curry we have included a yummy cauliflower rice and I promise you, you wont even know the difference. Low carb, highly nutritious and tasty!

Venison is a nice change, being one of the leanest and very tender red meats. This Venison curry is a great option in the cooler months and it includes the spice Turmeric, one of natures most powerful healers which has been shown in multiple research papers to aid in fat metabolism and help in weight management.

250g Diced Venison

2 chopped Garlic Cloves

A pinch of Sea Salt

A glug of Olive Oil

1 large finely chopped Onion

Red or Green Sliced Chilli, deseeded

4 Cloves

1 tsp Garam Masala

1 tsp Ground Coriander

1 tsp Turmeric

1 tsp Ground Cumin

400ml can Organic Coconut Milk

Juice from Lemon

1 mug of halved Cherry Tomatoes

A few handfuls roughly chopped Spinach

-Crush the Garlic Cloves with the Salt and rub into the Meat, set aside

-Gently heat the frying pan with Oil and cook the Onion until softened but not coloured (about 5 mins).

-Add fresh Chilli and cook for a further minute

-Add the Meat and cook until its nicely browned and caramelised.

-Add the Spice and cook on a low heat for a few moments

-Pour in the Coconut Milk and stir.

-Put a lid on and let it simmer for 20-30 minutes until the Meat is tender.

-If the Sauce is looking too thick during the cooking process, add a glug of water.

-Add Tomatoes and Spinach and cook for a further minute

-Finish with the Lemon Juice, adjust Spices, Salt or Fresh Chilli, if needed.

Cauliflower Rice

1 head cauliflower (or however much you want)

2 glugs olive oil or a knob of butter

– Steam cauliflower in a saucepan just enough to soften it. DO NOT ADD WATER, as it will become soggy. There is plenty of moisture in the cauliflower.

– Process the cauliflower in a food processor until it is the size of rice or couscous, either using a plain steel blade or a shredder blade. Alternatively, you can shred it with a hand-held grater, or even a knife. The key is to make it fine.

– Saute the cauliflower in a pan with oil and any additional seasonings you desiregarlic, ginger, pepper.

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