A warming red-lentil curry, fit for any autumn or winter hike. We enjoyed it with fresh, locally sourced ingredients and a good helping of coconut milk, with the Swiss Alps as the backdrop.

“It’s warming, it’s hot, and it’s a curry - so it’s everything you need!”

- Sanna Nielsen, outdoor chef

Prep time: 5 minutes

Cooking time: 25 minutes

Equipment needed: Outdoor stove, pot, cutting knife, grater

Serves: 2

A warming meal on an autumn hike.

Ingredients

• 2 carrots

• 1 onion

• 250ml coconut milk

• Around 2 dl water

• 1 cube of stock

• 1.5 dl of lentils

• 2-4 tbsp of curry/curry mix

• 2 garlic cloves

• salt to taste

• 1 tbsp of tomato paste

• 2tbsp sambal oelek

• oil for frying

Method

1. Chop and fry the onions in olive oil.

2. Roughly cut the carrots and add them to the pot. Then add the tomato paste, sambal oelek, and curry mix. Let it get cosy for like 1-2 min.

3. Add the rest of the ingredients, and leave to simmer for 20 minutes.

4. Serve after 20 minutes, or when the lentils are ready.

Soninke Combrinck

I write about connecting with nature as I chase my own adventures around the world.

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