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Shown is a bowl of dehydrated beef curry recipe that makes for a flavorful, shelf-stable meal that’s easy to prepare out in the field or at the campsite. Ground beef crumbles, rice cooked in beef stock, and RoTel Diced Tomatoes with Green Chilies form the base, while onion, spinach, and hash brown potatoes add texture. A blend of spices like garlic, cumin, and curry powder brings depth, with optional bouillon powder and jalapeno slices for an extra bit of flavor.

Dehydrated Beef Curry

Dehydrator Chef
Try this dehydrated beef curry recipe for a flavorful, shelf-stable meal that’s easy to prepare out in the field or at the campsite. Ground beef crumbles, rice cooked in beef stock, and RoTel Diced Tomatoes with Green Chilies form the base, while onion, spinach, and hash brown potatoes add texture. A blend of spices like garlic, cumin, and curry powder brings depth, with optional bouillon powder and jalapeno slices for an extra bit of flavor.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dehydrated Camping Meal
Cuisine Backpacking, Camping, Hiking
Servings 1
Calories 647 kcal

Equipment

Ingredients
  

Dry Ingredients

Wet Ingredients

  • quality cooking oil, such as avocado or olive oil (optional, stored in a leak-proof container)

Instructions
 

At Home Preparation

  • Add the dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the zip-top with the contents and the date.
    45 grams dehydrated ground beef crumbles, 40 grams dehydrated rice, 10 grams dehydrated RoTel Diced Tomatoes with Green Chilies, 15 grams dehydrated onion, 15 grams dehydrate spinach, 10 grams dehydrated hash browns, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin powder, 1 teaspoon curry powder, bouillon powder, 5 grams dehydrated jalapeno pepper slices, crushed
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  • Store the leak-proof containers of cooking oil in your cooking pot or with your camp kitchen spices and condiment packets.

Packaging

  • Wrap the zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
  • Add the paper towel wrapped dry mix bag to the last food-safe 1-quart quality name-brand zip-top bag and label it with the contents and the date.

In the Field Preparation

  • Empty the dry mix contents of the zip-top bag into a suitable-sized cooking pot. 
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  • Add enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes.
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  • Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
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  • After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest, hydrate, and steam for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
  • If desired, add a bit of the healthy cooking oil from the leak-proof container. Stir to combine.
    quality cooking oil, such as avocado or olive oil
    beef curry in a bowl ready to eat | | dehydrated beef curry | making dehydrated meals for camping | homemade dehydrated meal recipes | make your own dehydrated camping food | homemade dehydrated camping meals | homemade dehydrated backpacking meals

Notes

Canned ingredient used in this recipe may include added salt. It is assumed that some, but not all, of the sodium content would be drained away with the canning liquid when processed for dehydration. So the actual sodium may be less than shown above.
 

Nutrition

Serving: 140gCalories: 647kcalCarbohydrates: 99gProtein: 46gFat: 9gSaturated Fat: 4gCholesterol: 70mgSodium: 695mgFiber: 13gSugar: 18g

Nutrition information is only an estimate and may differ depending on the ingredients you use.

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