The “Ridge-Line” Green Lentil & Coconut Curry

Sometimes, after a day battling the elements, you don’t want the heaviness of meat; you want something earthy, spicy, and restorative.

This curry has become a staple in my kit because it is virtually indestructible in a rucksack and tastes even better in the open air than it does at home.

The secret weapon here is Coconut Milk. It provides the high-calorie fats we need for energy but gives the dish a luxurious, velvety texture that feels far too decadent for a campsite.

Plus, using lentils means you get a massive hit of protein without worrying about keeping raw meat fresh.

This is one of my recipes that I prepack a small freezer bag of the pre mixed spices.

Paul’s Pro Tip: To turn this into a calorie-dense “summit bomb,” serve it with a toasted Naan bread (you can toast it carefully over the camp stove flame) or stir in a pouch of pre-cooked rice during the last 2 minutes of simmering.

Kit Needed: 1 Pot, 1 Knife, 1 Spork.

Calorie Breakdown (Per Serving)

Without rice/bread side

• Calories: ~550 kcal (includes half an avocado)
• Why it works: It’s lighter on the stomach than cheese/meat but high in fibre and healthy fats from the coconut and avocado, providing sustained energy release rather than a sugar crash.

Paul Steele

Paul Steele is the founder and lead guide of BaldHiker. A veteran of the British Army, he channels his extensive experience in leadership, navigation, and outdoor safety into every adventure he creates. He started BaldHiker in 2010 to share his lifelong passion for the outdoors and now leads guided walks and wellbeing retreats across the UK and beyond. His mission is to help people discover the joy and restorative power of nature with confidence and a spirit of adventure.