9 Easy & Delicious 5-Ingredient (Or Less!) One-Pot Camping Meals

This post is sponsored by Maya Kaimal Foods

One of the best parts about camping is ending your day at your campsite, cooking a good meal, and spending time with good friends (and maybe even having a beer or two with your meal to round off your evening around the campfire). One of the worst parts though: having to do the dishes afterwards!

Seriously though, no one I’ve met really enjoys doing the dishes, especially when camping. There’s often no running water (which makes cleaning a bit more interesting) and all you really want to do is enjoy your evening under the stars with good company.

Michael and I tend to like to keep both our cooking and our cleaning simple when we are camping or traveling around in the van. It’s just no fun to spend a ton of time washing dishes when you’d rather just be relaxing after a day of being in the outdoors. However, that doesn’t mean we don’t like our camping meals to be delicious!

Over the years, after countless weekend trips to the Sierra Nevada mountains here in California, I’d like to think Michael and I have perfected the art of simple but delicious camping food, which is why we were extra excited to partner (once again) with Maya Kaimal Foods for an extra special one-pot camping meals challenge: 9 easy and delicious one-pot camping meals using 5 ingredients or less.

You know what this means folks?

Less groceries. Less meal prep. Less clean-up. Less Hassle.

And instead...

More relaxing. More star-gazing. More time with your camping companions.

 A pretty good trade-off if you ask me.

These 9 recipes feature fresh ingredients that are easy to prep, quick to make (most are made in 30 minutes or less) and come together beautifully thanks to the variety of simmer sauces Maya Kaimal offers. Seriously though, by using Maya Kaimal’s products, you can bring in 10 times more flavor into your camping meals for way less grocery shopping and meal prep.

 Winning.

 Sidebar: most of this easy food for camping is primarily ideal for car camping meals (as opposed to backpacking). However, you could adapt some of these recipes to backpacking if you wanted to, and the Maya Kaimal Everyday Dals are one of my favorite vegan backpacking meals!

Anyways, I hope you love these easy camping meals as much as we do, and feel free to make these recipes your own. There’s so much room to customize these easy camp meals to fit your dietary restrictions.

So here we go!

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9 Easy & Delicious One-Pot Camping Meals

Before we fully dive into these easy camp dinner recipes, I want to make a few quick notes. The core ingredients for each recipe are under 5-ingredients or less. However, we do not consider the basics (oil for your cooking pan, salt and pepper) as part of those 5 core ingredients. We will let you know if you need them (don’t worry), but I just wanted to clarify that.

Also, you can always add more to these recipes if your cooking soul desires it. We understand the flair for creativity and the occasional avocado or feta cheese topping that you might want to throw into the mix from time to time. So just go for it. Do your thing!

1) TIKKA MASALA CHICKPEA HASH

Why we love this recipe: Ok seriously, who doesn’t love a good breakfast hash? Anything with an egg on it and I’m all about it (and so is Michael for that matter). We particularly love this version of a hash because the chickpeas give us extra added protein to help us fuel our day in the outdoors (or end our day with extra protein to rebuild those hiking and climbing muscles!). And pairing this hash with the Maya Kaimal Tikka Masala Simmer Sauce just takes things to the next level. Either way, we think you’ll love this spin on the hash.

Serving Size: Serves 2 people

Prep & Cook Time: About 30 minutes total

 Ingredients:

1. 1 container Maya Kaimal Tikka Masala (use about ½ the container)

2. 1 can chickpeas (drained)

3. 5 sweet peppers

4. ½ Sweet Yellow Onion

5. 2 Eggs

Other Basics: 1 tablespoon oil (like grapeseed oil or coconut oil), salt (to taste), pepper (to taste

Directions:

If you’re like me, go ahead and prep your veggies really quick before you get started. Drain the liquid from your chickpeas, slice the sweet peppers up into small strips, and chop up your onion. You could even do this prep at home ahead of time if you were prepared enough, otherwise, just do it really quick on your cutting board.

Then heat your oil in a medium to large skillet over your camp stove on medium-high heat for a few minutes. Once the oil is hot, add in your onions and peppers. We are looking to get those onions a little bit more translucent and softened, which could take 5-7 minutes.

Once those are ready, add in your chickpeas and let them sauté for about 5 minutes with your other veggies. Then add in about half the container of Tikka Masala sauce, and further let it all simmer for another 5 minutes.

For the final bit, make some room in the middle of your pan and add your two eggs into the pan. Add some salt and pepper to the eggs (if you want) and cook the eggs to your desired “doneness”.

Then enjoy!

Add extra flair: This recipe would honestly work well with any of the Maya Kaimal sauces. I also think this would go great with a bit of feta cheese on top, or a bit of avocado! Or Michael had a great idea when he was eating it... wrap it up in a tortilla for a Tikka Masala Chickpea Hash Burrito! Boom!

Great for: high protein meals, breakfast in a pinch, and easy camp dinners for vegetarians.

2) BUTTER MASALA CHICKEN & FLATBREAD

Why we love this recipe: This recipe is hearty and divine and with the Maya Kaimal Butter Masala simmer sauce, it comes together so simply and easily! It’s decadent and pleasing to the soul... what’s not to like? Plus, it’s got quite a bit of protein to help you rebuild those muscles after a long day in the outdoors.

Serving Size: 3-4

Prep & Cook Time: 30 minutes

Ingredients:

1. 1 container Maya Kaimal Butter Masala

2. 1 ½ lbs. boneless, skinless chicken, cut into 1-inch cubes

3. Naan bread

4. 1 Avocado (for topping)

5. 1 tablespoon butter (optional)

Other Basics: 2 tablespoon oil (like grapeseed oil or coconut oil)

Directions:

In a medium-sized skillet or Dutch oven, heat the oil over medium heat. Add in your cubed chicken and brown the chicken lightly on all sides. 

Add the Butter Masala sauce to the pot and stir it all together. Then reduce the heat to medium-low and cover the pot and allow the mixture to simmer for about 15 minutes (or until the chicken is cooked all the way through).

If you’d like to make it extra rich, swirl in a tablespoon of butter to finish it off.

Note: If you find that your sauce becomes too thick during this process, you can add a bit of water to thin it out (but we didn’t have this issue).

Top with avocado, green onion, or cilantro, and serve with your favorite Naan bread!

Great for: high protein meals, decadent camp dinners, camp meals that impress, quick car camping recipes

3) DUTCH OVEN Camp Stove CURRY NACHOS

Why we love this recipe: Nachos don’t need much of an introduction, we love them because... who doesn’t love nachos! This nacho camp stove recipe is fun though because they have a bit of a twist to them with the curry sauce. It’s also really adaptable with what you have on hand. You can get fancy and add some meat into the mix, but that might require a second cooking pot, so we left that out for this round and opted for vegetarian. I think you’re going to love it! We sure did!

Serving Size: 2-4

Prep & Cook Time: 20 minutes

Ingredients:

1. 1 container Maya Kaimal Goan Coconut Curry

2. Bag of tortilla chips

3. 1 cup shredded Mexican cheese

4. 1 can black beans

5. 1 avocado

6. Green onions

Alright, alright, this one has 6 ingredients, but you can leave off the green onions if it really bugs you ;)

Other Basics: 1 tablespoon oil (like grapeseed oil or coconut oil)

Directions:

Preferably cook these nachos in a cast iron Dutch oven.

We have an Imusa Caldero that is similar to a Dutch oven (but lighter), and we used that. However, if you only have a big skillet with a lid, you can maybe still make this work.

First start off by greasing down your Dutch oven with a tablespoon of oil so that it helps prevent the tortilla chips from sticking to the pot.

Then do 2-3 layers of the following: Lay down some chips, top with a portion of the Coconut Curry, sprinkle on some cheese, top with some black beans, add a bit of avocado, and cover with some green onions. Let your artistic side shine.

Repeat this layering technique 2-3 times more until you’ve used up all the supplies.

Cover your Dutch oven, and place onto your camp stove (or you could also do this over a campfire) and let sit for about 10-15 minutes until cheese has melted.

Then dig in!

Great for: crowd pleasers, finger foods, vegetarian favorites

4) JALFREZI RED LENTIL SLOPPY JOEs

Why we love this recipe: Sloppy joes take me back to childhood, but what I love about this recipe is that it’s a healthier twist on an old classic and super easy to make camping. It’s fun for all ages in the group, and I think you’re going to love it as well!

Serving Size: 4

Prep & Cook Time: 30 minutes

Ingredients:

1. 1 container Maya Kaimal Jalfrezi Curry

2. 1 small sweet yellow onion

3. 1 bell pepper

4. ½ cup red lentils

5. Hamburger buns (we bought Hawaiian hamburger buns because the sweetness pairs well with the earthier flavor of the lentils and the Jalfrezi sauce)

Other Basics: 1 tablespoon oil (like grapeseed oil or coconut oil), 1 ½ cups of water, salt & pepper

Directions:

In a medium stock pot, heat up your cooking oil and sauté the onions and bell pepper until they are soft (about 4 minutes).

Next add in the red lentils and 1 ½ cups of water to the pot. Bring the mixture to a boil, and then reduce to a simmer on medium-low heat. Cook the lentils for roughly 10 minutes until they have soaked up the water.

Next add in half the container of the Jalfrezi Sauce and combine with the lentils. Let this mixture simmer for about 5 more minutes. Season with salt and pepper to taste.

Serve on your hamburger buns and enjoy!

Note: This recipe easily doubles if you need to make this for more people :)

Great for: Family meals, fun & easy camp dinners, vegetarian friendly meals, classic camping food

5) SALMON & SWEET POTATO MULLIGATAWNY SOUP

Why we love this recipe: This is really sort of a twist on the traditional Indian Mulligatawny soup, but what I really wanted to do here was to have a hearty stew that was easy to make, but still filling and with a bit of protein. I LOVE the way the coconut milk and the Madras Curry go so well together, it’s a beautiful mix of spicy and sweet.

Serving Size: Serves 2-3 people

Prep & Cook Time: About 30 minutes total

Ingredients:

1. 1 container Maya Kaimal Madras Curry

2. 2 4oz packages of Patagonia Provisions Black Pepper Wild Pink Salmon (or similar brand, but we are looking for something that doesn’t require refrigeration or cooking, like these smoked salmon packages) // You could also do this with tofu for a less fishy flavor but still have protein

3. 1 can of canned coconut milk

4. 1 cup water

5. Avocado (for topping)

Other Basics: 1 cup of water

Directions: In a medium sized stove pot, combine the Maya Kaimal Madras Curry, coconut milk, water and cubed sweet potato.

Bring the soup mixture to a simmer and cook for about 15-20 minutes, or until your sweet potatoes are tender.

Flake the salmon (or tofu) into the soup to warm up. Heat for about 5 minutes.

Serve, top with avocado, and enjoy

Note: the fish will make the soup a bit fishy tasting (which we still loved), but if that’s not your thing, feel free to leave it out, add a different protein, or add some more veggies!

Great for: cold evenings, comfort meals, sweet & spicy

6) KASHMIRI CHICKEN SAUSAGE OVER ZUCCHINI NOODLES

Why we love this recipe: Sometimes Michael and I want something light, fresh and low carbs, but also high in protein. This dish is like a fresh light twist on spaghetti and meat sauce, and if you prep the zucchini noodles in advance, it’s one of the easiest camp meals to quickly make! Low carb, high protein and big flavor, what more could you want? P.S. This was one of Michael’s favorites when I was doing my recipe testing, and one of mine too!

Serving Size: Serves 2 people

Prep & Cook Time: About 20 minutes total

Ingredients:

1. 1 container Maya Kaimal Kashmiri Curry

2. 4-5 Chicken Sausages or any sausage of your choice (cut up into round pieces)

3. 2-3 Zucchini (spiralized)

4. ½ Cup Peas

Other Basics: 1 tablespoon oil (like grapeseed oil or coconut oil)

Directions: I recommend either spiralizing your zucchinis ahead of time before your camping trip or buying them already spiralized from the grocery store (this exists now). 

In a medium sized skillet, heat up your oil over medium-high heat. Once heated up, add in your chicken sausage and sauté for about 5 minutes (or until browned).  

Then add the Kashmiri Curry, and simmer over medium-low heat for another 5-7 minutes.

Then add peas and simmer for 5 minutes longer.

Serve on top of fresh uncooked zucchini noodles for a nice, light, and crisp (but high protein) easy camping food option. If you prefer your zucchini noodles to be softer, try sautéing them for a couple of minutes before you cook your chicken (it doesn’t take long to soften them up).

Great for: high protein meals, fresh & light, easy camping recipes for 2, and low carb camping meal.

7) MOM’S EASY VEGGIE TACO SOUP (WITH A TWIST)

Why we love this recipe: My mom’s easy taco soup is a classic in my family, but I’ve always liked to play around with the recipe a bit to make it my own. Her original recipe had ground beef in it, but for a while I was vegetarian, so I swapped the beef for beans, and now that has just sort of stuck. Then I wondered, what would this be like with Maya Kaimal’s Spicy Ketchup added into the mix? And let me tell you... the results were delicious! Plus, I just love how easy the soup is to make. P.S. This was one of my favorite recipes in this mix! So easy and So goooooddd. 

Serving Size: 4 people (though admittingly, Michael and I ate the whole pot, because we loved it so much... don’t judge us). This recipe is also very easy to double.

Prep & Cook Time: 30-40 minutes

Ingredients:

1. 1 cup Maya Kaimal Spicy Ketchup

2. ½ sweet yellow onion (chopped)

3. 1 can corn

4. 1 can black beans

5. 1 can of tomatoes

Other Basics: 1 tablespoon oil (like grapeseed oil or coconut oil)

Optional Toppings: avocado, cheese, tortilla chips

Directions: In a medium stock pot, heat up your cooking oil and sauté the onions until they are translucent.

Then dump in all the things: the canned corn, the canned black beans, the canned tomatoes, and 1 cup of the spicy ketchup. Don’t drain the liquid from the canned foods, we want them in the soup.

Bring to a boil, then reduce to a simmer and cook for 15-20 minutes.

Serve and top with any taco toppings of your choosing!

Great for: group meals, easy car camping meals, winter nights, taco Tuesday (deconstructed!), sweet & spicy

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I wanted to end our 9 one pot meals for camping with a couple of SUPER easy recipes. Like, 3 ingredients easy, featuring the Maya Kaimal Everyday Dals. So here we go...

8) Quinoa, Everyday Dals and Avocado

Why we love this recipe: Sometimes we honestly don’t want to do anything fancy. We just want some easy delicious nutrition to fuel up from a long day of hiking, backpacking, or climbing, and that’s why I love the Everyday Dals. Pairing them with some quinoa allows you to add more protein into the mix and share a bag with a mate (which is perfect for us), then a bit of healthy fats to top it off!

Serving Size: 2

Prep & Cook Time: 25 minutes

Ingredients:

1. 1 bag Maya Kaimal Everyday Dals of your choice

2. ½ cup quinoa (if you’d like more quinoa, then just double the rice amount and water amount)

3. 1 avocado

Other Basics:  1 cup water and a pinch of salt.

Directions:

You’re going to use the same pot for cooking the quinoa and heating up the Dals.

First cook the quinoa. Add your quinoa to the pot and cover 1 cup water and a bit of salt and then bring to a boil. Once boiling, cover your pot and reduce your heat to medium-low and simmer until the water is absorbed into the quinoa (about 15-20 minutes). I also like to let mine sit a few minutes with the heat off and lid on to fluff up a bit more in the steam. Then transfer the quinoa into your eating bowls.

While your pot is still warm, add the Everyday Dals and warm them up for 5 minutes or so (until heated through), then serve on top of your quinoa.

Top with some cut up avocado and enjoy.

Great for: high protein camp meals, quick car camping food, could make this in a backpacking stove or even make this while backpacking.

9) Brown Rice, Everyday Dals, & Avocado

Why we love these simple recipes: Just like the recipe above, sometimes having a simple easy meal when camping is just more enjoyable (and more relaxing after a long day outdoors), this is just another example of a riff on that recipe.

Serving Size: 2

Prep & Cook Time: 30 minutes

Ingredients:

1. 1 bag Maya Kaimal Everyday Dals of your choice

2. ½ cup brown rice (if you’d like more carbs, then just double the rice amount and water amount)

3. 1 avocado

Other Basics:  1 cup water and a pinch of salt.

Directions:

You’re going to use the same pot for cooking the brown rice and heating up the Dals.

First cook the brown rice. Add your rice to the pot and cover 1 cup water and a bit of salt and then bring to a boil. Once boiling, cover your pot and reduce your heat to medium-low and simmer until the water is absorbed into the rice (about 15-25 minutes). Then transfer the brown rice into your eating bowls.

While your pot is still warm, add the Everyday Dals and warm them up for 5 minutes or so (until heated through), then serve on top of your rice.

Top with some cut up avocado and enjoy.  

Great for: high protein camp meals, quick car camping meals, could make this in a backpacking stove or even make this while backpacking.

I really hope you enjoy these recipes as much as we did! Please give us a shout out to your favorite if you end up trying them out. Big thank you to Maya Kaimal for helping us make camp cooking simpler but with the same great crowd-please flavors!

Maya Kaimal simmer sauces and dals can be found on Amazon , Thrive Market, Walmart, and even more. We’ve also been seeing them at our local health grocery store, Sprouts. To read more about Maya Kaimal products, check them out at https://www.mayakaimal.com

LOOKING FOR EVEN MORE OUTDOOR-RECIPE GOODNESS?

• 10-Minute Turmeric Grain Bowls for a Healthy Meal on the Road

• Easy One-Pot Chicken Tikka Masala Tacos

• Insanely Delicious Vegan Backpacking Food with Maya Kaimal’s Everyday Dals

• Camp Cooking Comfort Food: One-Pot Sweet Potato Goan Coconut Turkey Soup

• Backpacking Recipe: Everyday Chana with Surekha Rice and Cashews

Cheers,

Allison - She Dreams of Alpine

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