Easy-to-Cook Meals for Your Next Camping Trip

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Most of the time, the chaos of our busy work week means that our meals should be easy and quick to prepare. In contrast, when you go camping, you get to slow down. So, when it comes to meal planning for your trip, you can have more fun choosing what to cook. 

We’ve put together a collection of camping recipes that you’ll enjoy preparing and of course, eating. Whether you’re loading up an RV or pitching a tent, you’ll have delicious meals that will also make your camping adventure easier. While food is an important part of the experience, it shouldn’t take up most of your time.

Campfire Hash

What’s great about this dish is it is simple to prepare. So, even when you have limited supplies in your base camp, you can still get a sumptuous and filling meal. It is perfect for off-grid cooking because you can prepare all the ingredients in a single cast iron saucepan. This hearty meal featured on Taste of Home is the perfect recovery dish your family can enjoy after a full day of outdoor activities.

campfire hash

Ingredients

1 large onion, chopped
2 tbsp oil
2 garlic cloves, minced
4 large potatoes, peeled & cubed
450g sausages, halved & sliced
110g green chilli, chopped
430g canned corn, drained

Method

  1. Place a large griddle pan over medium heat and add the oil and onion. Cook for 3 – 4 minutes or until onion is tender.
  2. Add garlic; cook for 1 minute.
  3. Place potatoes in the pan and cook, uncovered, for 20 minutes, stirring occasionally.
  4. Add sausages; cook and stir until meat and potatoes are tender and browned, approx. 10 – 15 minutes.
  5. Stir in chilli and corn; heat through.
Tips: Use the leftovers for a delicious frittata – simply combine with eggs, cream or milk and cheese and heat in a frying pan. The perfect breakfast or light lunch!
Recipe & Image: Taste of Home
DOWNLOAD THE PRINTABLE RECIPE CARD

Dutch Oven Chilli

Do you hate the hassle of washing and chopping ingredients on a campsite? Well, this Dutch Oven Chilli recipe from The Gracious Pantry may be the perfect meal for you. If you have a Dutch oven pot at home, this dish would be even easier to prepare. However, brace yourself because it involves a host of ingredients.

The upside of this recipe is that it is great for freezing. You can cook it before your trip, portion it in Ziploc bags, then store it in the freezer. Then, when it’s time to eat at base camp, all you need to do is put the Chilli in a pot and reheat it.

dutch

Ingredients

1/2 tbsp oil
1/2 medium red onion, chopped
1/2 medium red capsicum, chopped
1/2 medium green capsicum, chopped
1/2 medium jalapeno, minced
275g beef mince
500g crushed tomatoes
1 tsp chilli powder
1/2 tbsp ground cumin
1 tbsp garlic powder
1/2 tbsp onion powder
350g canned beans
1/3 cup chicken stock
50g tomato paste

Method

  1. Place the oil, capsicum and jalapeno in the dutch oven and place over coals to sauté until softened.
  2. Add the mince, breaking it up and stirring until browned.
  3. Stir in the crushed tomatoes.
  4. Add the beans and mix until warmed through and well combined.
  5. Then add the spices and stir through.
  6. Lastly, add the chicken stock and tomato paste to achieve the texture you prefer from your finished chilli. Cook for 30 minutes or until done to your liking.
Tips: The chilli should reach a temperature of 75° – 85° to ensure it is cooked.
Recipe & Image: The Gracious Pantry
DOWNLOAD THE PRINTABLE RECIPE CARD

Chickpea Curry

Camping is more enjoyable when you have all your senses working. So, if you want to eat something aromatic and flavourful by the campfire, you should try this Chickpea Curry recipe from Escape Adventures.

With garam masala, cinnamon, ginger, and turmeric, this dish is an explosion of flavours. The curry base begins with diced onions, sauteed until they start to brown. You’ll then open up the flavours by adding all the spices. Once the aroma lingers in the air, you can add tomato paste and coconut milk. The final step involves adding the drained chickpeas, then letting the dish simmer for a few minutes.

chickpea curry

Ingredients

1 tbsp oil
1 small onion, diced
1 tbsp garam masala
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground turmeric
1/4 cayenne pepper
1 tsp salt
2 tbsp tomato paste
400g coconut milk
400g chickpeas, drained
1 lime, cut into wedges
Handful coriander, chopped
1/4 cup yoghurt

Method

  1. Heat the oil in a dutch oven over medium hot coals and add the onion, sautéing until translucent but not browning.
  2. Add the garam masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly to toast the spices so they become fragrant.
  3. Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
  4. Cook over medium hot coals, stirring frequently until the sauce thickens to your liking, approx. 10 – 15 minutes.
  5. Serve the chickpea curry with a squeeze of lime, a dollop of yogurt, and garnish with plenty of coriander.
Tips: Toasted naan bread and rice are great sides for this curry.
Recipe & Image: Escape Adventures
DOWNLOAD THE PRINTABLE RECIPE CARD

Apple Crumble

Of course, you shouldn’t forget about dessert when you’re preparing camping meals. Nothing beats eating something sweet while relaxing and laughing around the campfire. So, you should try this easy Apple Crumble recipe from Camp & Travel. The apples and oats bring a host of textures to the dessert, making the dish enjoyable to eat. Besides, the smoky flavour you get when placing the cast iron pan on the campfire will easily make this dessert your favourite.

chickpea curry

Filling Ingredients:

6 Granny Smith apples, cored & sliced
1/2 cup brown sugar
3 tbsp butter
2 tsp cinnamon
4 tbsp self-raising flour

CRUMBLE INGREDIENTS:

1/2 cup self-raising flour
150g butter
1/4 cup brown sugar
1 handful sultanas (optional)
1/2 tsp cinnamon
1/2 cup oats

Method

  1. Mix filling ingredients together in a bowl and set aside.
  2. Line dutch oven with baking paper and pour the filling in.
  3. Place near fire with a medium amount coals on top and cook until apple is soft, approx. 1 hour.
  4. For the crumble, mix the flour and butter with a fork in a bowl.
  5. Add sugar, cinnamon and oats and sultanas if using.
  6. Place on top of filling mix in the camp oven once apple is soft. Replace the oven lid and cover with more coals to ensure you get a nice golden brown crusty top layer.
  7. Cook for about an hour – but watch carefully so as not to burn.
Tips: Serve with ice cream or custard for an indulgent treat.
Recipe: Camp & Travel | Image: Vindulge
DOWNLOAD THE PRINTABLE RECIPE CARD

Get Your Cooking Supplies Ready

Before you head out, make sure you’ve got all the items you need for cooking at a campsite. Here at Supex, we carry a great selection of cast iron cookware that you can bring for your next trip. The best part is that all of our cast iron pans and Dutch ovens are pre-seasoned. So, all you need to worry about is the ingredients you need to prepare for your meals.

Contact your nearest Supex stockist today to get your camping supplies.

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