Climber's Curry

On Sunday I went out to Indian Springs in North Tahoe for some climbing. It was a perfect day. Warm and sunny. The snow was melting and there were even a few waterfalls. Flowers were beginning to bloom and small black lizards came out to sun themselves on the rocks.



I managed to pull down two 5.9s and practice my first rappel. I ALSO got an opportunity to test another recipe for our Alpine trip in August.

In the past, we often just snacked all day on odds and ends while climbing. Sitting down to a hot lunch was actually really nice and gave us an opportunity to talk about the climbs we'd done. Share what we had learned, share beta, and gather our strength for a few more.

I call this recipe Climber's Curry in honor of our trip out to Indian Springs. If you are willing to bring a stove and a small pot, this recipe will reconstitute in a plastic mug or Tupperware type container.

Climber's Curry - serves 1
1/2 cup instant rice
1/2 cup freeze dried chicken
1/2 of one dehydrated jalepeno, diced
1 Tbsp dehydrated roma tomato, diced
1/4 cup dehydrated chickpeas
1 Tbsp dehydrated onion
1/4 cup coconut cream powder
1 Tbsp crushed roasted cashews, no salt
1/2 tsp salt
1 star anise
1/2 tsp garlic powder
1/4 tsp ginger powder
1 1/2 tsp curry mix*
1 packet lemon juice
1 Tbsp cilantro, diced
1 1/4 cup of boiling water

*I make this from scratch but store-bought will work.

At home:
Add all ingredients to a zip lock bag, except lemon juice and cilantro. Write 1 1/4 cup H2O on the bag with a Sharpie.

On the trail:
Empty contents of into a mug or Tupperware type container. Bring water to a boil. Pour boiling water into dry mixture and stir well. Put lid on container and let sit for 10 minutes. Stir again, adding lemon juice to taste. Top with cilantor and enjoy!