Chickpea Curry with Naan Breads Recipe

Rich, powerful flavours served on a bed of fluffy rice, what could be better?

Turn the heat up on your next camping trip with this Indian inspired chickpea curry recipe, tried and tested at the campsite.

Simplify this dish by using premixed spices and preparing your veg and naan dough at home, ready to cook when you are.

Check out the full recipe below:

INGREDIENTS

• 1 white onion
• 3 garlic cloves
• ½ aubergine
• Fresh ginger
• Tomato puree
• Coconut milk
• Tomato passata
• Tin of chickpeas (drained
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp fenugreek
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp black pepper
• 1tsp sugar
• Basmati rice
• Vegetable stock

For naan bread

• 200ml soy yoghurt (plain or coconut
• 200g plain flour
• Salt
• Nigella seeds

For garnish

• Fresh red chilli
• Fresh coriander

DIRECTIONS

Chickpea Curry

1. Toast 1 tsp of cumin, fenugreek, and cinnamon in a dry pan.
2. Grind the toasted spices in a pestle and mortar and combine with the remaining spices.
3. Dice the onion and finely chop the garlic and ginger.
4. Cut the aubergine into cubes.
5. Into an oiled pan, add the onion and cook until translucent.
6. Add the spice mix, the garlic and the aubergine and stir.
7. Add passata, coconut milk and chickpeas (drained).
8. Add 1 tbsp of tomato puree.
9. Simmer on medium heat for 10.

Rice

Add washed Basmati rice to a pot and top with hot vegetable stock 2:1.
Bring to a high simmer for 5 minutes.

Naan Bread

Create a dough using the naan ingredients.
Separate into small balls.
Using floured hands, shape the dough into flatbreads.
Rolling the dough out to create naan bread.
Using floured hands, shape the dough into flatbreads.
Add the naan bread to a dry pan on medium heat.
Cook until bubbles appear, flip and repeat.

Camp Cooking with Sea to Summit

Campsite cooking should be easy, rewarding and delicious!

We've developed a brilliant collection of lightweight, compact and versatile camp cooking accessories. Why? To help you bring flavour to the great outdoors.

Feeling inspired? Share your camp cuisine with us on social media using #seatosummituk and #campkitchen. We can't wait to see what you've rustled up!

OUR PARTNER CHEF

Harrison Ward, otherwise known as Fell Foodie, is an inspirational camp stove cook and all-around outdoorsman.

Following a drastic life change in 2016, he found a passion for hiking, which he soon combined with his lifetime love of cooking.

Not only does he utilise his platforms for sharing delicious outdoor recipes, Harrison regularly voices his struggles with mental health, sharing his story to help others.

Together, we’ve created 10 versatile camping recipes that bring fresh ingredients and bold flavours to outdoor cooking – all using our minimalist, space-saving equipment.