Justin's Coconut Curry Cashew Couscous

Justin's Coconut Curry Cashew Couscous

Justin Starke, official uBu brand ambassador and founder of Starke Shrooms, sent us a recipe that he came up with during his Iceland trip for a delicious looking coconut curry and couscous dish using all dry ingredients. Naturally, it features Hiker's Hummus.

Coconut Curry Cashew Hummus


75g Couscous*
10g Freeze Dried Carrots**
10g Freeze Dried Sweet Corn**
10g Freeze Dried Peas**
6g Coconut Milk Powder
12g Peanut Butter Powder
3g Butter Powder
54g Cashews
20g Curry Paste (I like Maesri Massaman)***
1 packet (43g) of Ubu Hiker's Hummus (Roasted Garlic or Cilantro Lime)
420-480ml water (1 3/4 - 2 cups)


Mix together all the dried ingredients ahead of time in a quart sized freezer bag or silicon bag
Add boiling water, stir, and let sit for 5-10 minutes
Alternatively, add cold water and let soak 6 hours to overnight


650 Calories
60g Carbs
22g Protein
36g Fat

* Substitue an equal weight of Minute rice to make this recipe gluten free

** Substitute an equal weight of dehydrated frozen vegetable medley

*** Curry powder can also be substituted for longer shelf life.

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