INGREDIENT LIST :

• 1 cup chopped carrots / 2 large carrots (You could use sweet potato or potato if you prefer)
• 1 large shallot
• 1-2 green onions/scallions
• 2/3 cup uncooked couscous
• 2 single serving salmon in bags
• 3 tablespoons of coconut milk powder
• 1 tablespoon vegetable oil
• 1 tablespoon tomato powder
• 1 tablespoon spice mix (see below recipe)
• 1 packet of True Lime or True Lemon
• ½ teaspoon of powdered veggie stock
• 1 teaspoon garam masala

SPICE MIX by Veena Azmanov:

• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon turmeric powder
• 1 tablespoon smoked paprika
• ½ tablespoon hot chili powder (to taste - I like mine spicy)
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• ½ teaspoon freshly cracked black pepper

COOKING GEAR LIST:

• 2 bowls. I like these Delta bowls by Sea to Summit because the lids can be used as cutting boards
• Small cutting board if you can't use lid bowls to cut on
• 1 knife, I love this knife by Opinel
• Small BPA free screw top bottle for powdered coconut milk and veggie stock
• Small BPA free screw top bottle for spice mix, powdered tomato, garam masala
• Small BPA free screw top bottle for vegetable oil
• 2 Stasher Bags (450ml) or Zip-loc
• 2 sporks (or forks. I use this cutlery set by GSI ).
• Jetboil or Pocket Rocket Stove
• Non-stick pot with lid
• Lighter
• A fuel canister that is compatible with your stove of choice
• 2.5 cups of water in a nalgene or bladder
• Stuff Sack
• 2-3 paper towels

MEAL PREP :

• Wash & dry your scallions, and slice off just the roots.
• Wash & dry your carrots, slice off just tops, but don't peel them.
• Wrap scallions, carrots and shallot in the paper towel and put into a Stasher bag.
• Portion out powdered coconut milk and veggie stock, into your BPA Free screw-top plastic container.
• Portion out spice mix, powdered tomato, and garam masala into your BPA Free screw-top plastic container.
• Portion out vegetable oil into your BPA Free screw-top plastic container.
• Grab your packs of salmon and True Lime.
• Portion out 2.5 cups of water into a bottle or bladder.
• Portion out 2/3 cups of couscous and put into a Stasher bag.
• Set aside 2 bowls.
• Set aside 1 knife & 2 sporks.
• Set aside Jetboil or Pocket Rocket Stove with pot.
• Set aside a lighter, and fuel canister.
• Place your prepped ingredients and supplies into a stuff sack and place in your backpack!

HOW TO COOK IT ALL

• Slice your carrots on the diagonal into 1/4" rounds, keep separate.
• Peel and slice your shallots, keep separate.
• Slice your scallions and keep separate.
• Heat 1 cup of water to boiling in your non-stick pot. While water is heating, place 1/3 cup of couscous into each bowl.
• When water is boiling, pour 1/2 cup into one bowl, stir well and cover. Repeat with second bowl.
• Place vegetable oil in pot and turn heat to medium.
• When oil is hot, add in your shallots, cook until fragrant and softened.
• Add in bottle of spices and powdered tomato, stir to coat shallots, and cook until the spices get fragrant.
• When you can really smell your spices, tip in your bottle with coconut milk powder/veggie stock and stir until coated.
• While still stirring, slowly add 1 1/2 cups of water.
• Add in your carrots and cook covered on medium low, stirring often, until carrots are a softness that is to your liking.
• Tip in your salmon, mix throughly and cook until warm (about 2-3 minutes).
• Pour in contents of True Lime packet, stir, turn off heat and cover.
• Grab your bowls with the couscous, take off the lids and fluff couscous with a fork,
• Portion Tikka Masala out over couscous and top with sliced scallions.
• Enjoy!

APPROXIMATE NUTRITIONAL INFORMATION

ITEMS I COOK WITH REGULARLY