Camping dinners never tasted so good. Today, Kate and Chris (a.k.a. Conservation Team East) have one of their favorite gourmet dirtbag recipes for you. This tasty curry comes together quickly after a long day of climbing or trail work. And they've even set you up with a little tip for a candlelight camp dinner.

Potato, Spinach, and Chickpea Curry
Serves two hungry climbers

Ingredients
2/3 cup brown rice (or one “boil-in-bag” bag of rice—see tip below)
1 1/3 cup water
2 small potatoes
½ medium sweet onion
3 cups spinach
½ cup canned garbanzo beans (chickpeas)
2 tbsp coconut oil
¾ cup coconut milk
3 cloves garlic
1 tsp curry powder
1 tsp cumin
1 tsp smoked paprika
salt (to taste)

Directions
Bring water and a dash of salt to a boil in the small pot. Once boiling, add the rice. Cover and reduce to a simmer for 30 minutes, or until water is absorbed. If you're using the "boil-in-bag" rice, bring 3 cups of water to a boil, drop in rice bag and cook for 10-12 minutes.

Slice half the onion and dice the potatoes into 1-inch cubes. Melt the coconut oil in a large pot with the curry powder, cumin, and smoked paprika. Once things start smelling good, dump in the onion slices. Drop the heat to medium and cook until onions are soft.

Add the diced potatoes and a bit more coconut oil if the food is sticking. Cook for 10 minutes, stirring periodically.

Crush the garlic cloves with the flat of your knife and mince. When the potatoes are soft, add garlic and cook for one minute. Add garbanzo beans and spinach. Pour in the coconut milk and cook, stirring for 3-5 minutes while the coconut milk boils off and wilts the spinach. Add salt to taste.

When the rice is soft and all the water has boiled off, turn off the heat and fluff. (Or drain your "boil-in-bag" rice.) Serve the curry over the rice and enjoy!

Add some romance by inverting the orange cup from your GSI Pinnacle Camper Cookset over your headlamp for an instant candlelight camp dinner.