Experts agree that spending time in the outdoors is great for mental health. There’s nothing better than fresh air, great views and the feeling of the wind, rain, and sun on your skin. And at the end of a long day in the great outdoors, nothing boosts morale more than a fantastic meal cooked outside.
In this blog, we’re going to share with you some of our favourite camp recipes and take a look at how these can be cooked on wood fuelled stoves.
After a hard day walking in the hills or paddling around the headland few things really beat a veggie curry for speed, taste, and ease. Here are a few select recipes that should give you a good starting point. Feel free to adapt them depending on the ingredients that you have at hand.
Red lentil curry
This one-pot curry is an excellent addition to any car camper or backpacker’s repertoire. You should be able to pick up the ingredients from any good general store. The recipe is taken from Jessica in the Kitchen .
2 tablespoons coconut oil
1 red onion (7g)
14 ounces/400g fresh tomatoes, diced (if using canned, do not drain)
1 teaspoon sea salt
¼ teaspoon ground black pepper
3 garlic cloves, minced
1 teaspoon freshly minced ginger
2 tablespoons garam masala
1 teaspoon curry powder
1 tablespoon red curry paste
¼ teaspoon cumin
1 cup dry red lentils, rinsed (these cook faster than most other lentils)
2 cups filtered water
13.5 ounces/383g can coconut milk
1 small lime
garnish with red pepper flakes & chopped parsley
Simply cook up the onions and tomatoes in one big pot and cook for about eight minutes. Then add in all the other dry ingredients, stirring to ensure that none of them stick to the bottom of the pan. Add the water and the coconut milk, stirring thoroughly as you go. Bring to the boil and leave to simmer for around 35 minutes, tasting as you go to tell when it is ready. Squeeze a lime over the top and let cool slightly before eating.
Variations on this theme can also be found in this tasty curry recipe or this Spinach and Lentil twist from Campfire magazine.
Risotto is an easy dish to make. Cooked in just one pot and with the addition of pretty much whatever vegetables you want, risotto is a great vegetarian camping meal. The basis for this recipe is taken from the good folks over at Faramagan.
Whatever vegetables that you wish
Fry the onion and garlic in the olive oil over your wood-burning stove. Add one cup of rice and stir. Then mix two cups of water (boil this beforehand) with vegetable stock. Stir this mixture into the rice, then add in the peppers, spinach or whatever vegetables that you have at hand.
Sweet potato and peanut stew
Inspired by the good folks over at Fresh Off The Grid , this one-pot stew is perfect for the colder days. The recipe suggests two teaspoons of chilli powder, but it can easily be adjusted depending upon personal taste.
1 tablespoon oil
1 small onion, diced
2 cloves garlic, minced
1 medium sweet potato, chopped into 1/4 inch cubes
2 cups broth
400 grams (14 oz) can diced tomatoes
1/4 cup peanut butter
2 teaspoons New Mexico chili powder
1 teaspoon salt
400 grams (14 oz) can chickpeas, drained
2 cups of kale, destemmed and chopped
Heat the oil in the pan, then add in the onion and saute for about five minutes. Then add in the garlic and saute for another minute or two. Add in the sweet potato, broth, tomatoes and juices, the peanut butter, chili powder, and salt. Simmer the mix for about 20 minutes or until potatoes are soft and tender. Then add in the chickpeas and kale, and cook until hot.
This traditional Indian dish is quick and easy to prepare and, like other dishes in this blog, can be made in one pot. The recipe used below is taken from the fine folks over at Cool Of The Wild.
2 x 425 gram (15-oz) Cans Chickpeas
2 – 3 Heaping Tbsp Tomato Paste
1 Small Sweet Yellow Onion, Minced
1 Thumb-size Piece of Ginger, Peeled and Finely Minced (or About 2 Tbsp)
6 Garlic Cloves, Finely Minced (or About 3 Tbsp)
½ Cup Fresh Cilantro, Minced
1 Tbsp Ground Coriander
2 Tsp Ancho Chili Powder
1 Tsp Ground Turmeric
1 Tsp Garam Masala
1 – 2 Tsp Coconut Sugar (or Maple Syrup)Grapeseed Oil
Heat the oil and then add in onion, cumin and a pinch of salt. As the onions saute add the minced garlic, ginger and Cilantro. Throw in the coriander, chili powder and turmeric then your chickpeas (and their liquid) and tomato paste. As this mixture thickens, taste and season as desired using the chili powder, coconut sugar or maple syrup. Remove from the heat and then stir in garam masala.
Cooking on a wood fuel stove
Our Envirofit G-3300 Rocket Stove is perfect for cooking the recipes mentioned in this blog. The stove is highly durable, portable and offers fantastic cooking abilities. Perfect for car camping, the Envirofit G-3300 Rocket Stove throws out an impressive 3Kw of heat and is three times more efficient than an open fire. What’s more, it produces a fraction of the smoky emissions and enables you to cook a full meal on a handful of twigs. The stove is also compatible with the Envirofit Go Grill- Rocket Stove BBQ attachment. This cast iron grill turns the Envirofit from an incredible efficient stove into a BBQ.
The stove is also compatible with the Envirofit Go Grill- Rocket Stove BBQ attachment. This cast iron grill turns the Envirofit from an incredible efficient stove into a BBQ.
On a tighter budget? Check out our Eco Rocket Stove for all the performance of any rocket stove in a slightly lighter paired-down package. You can even buy a self-assembly version here to save a bit more money.
Discover our Envirofit stove