The Zone RV Expedition is our most adventurous model yet. The aggressive rear departure angle, shorter length and pop top roof allow you to tackle the toughest tracks. It is available with or without bunks and can sleep up to four.
The Zone RV Peregrine is perfect for those looking for a more maneuverable off-road caravan. It is only available with sleeping quarters for couples.
The Zone RV Sojourn is our roomiest model and is ideally suited for those embarking on extended adventures. It is available with or without bunks and can sleep up to five.
We’re pretty lucky that we have a 75 litre fridge in our ZONE RV Z-10.0 EXPEDITION SERIES and a spare 45 litre in our car…however there are still those final days of a off grid mission that can leave us scraping the barrel for “foodspiration”. So here’s our go to when we are on fresh food rations.
Serves 2-4 people(or enough for left overs as lunch the next day)
What you’ll need –
1 tbsp x coconut oil1 tsp x ground cumin1 tsp x ground coriander1 tsp x ground turmeric1 tsp x garam masala1 tsp x paprika1 x brown onion1 tbsp x chopped or crushed ginger1 tbsp x chopped or crushed garlic1 x can of coconut milk1 x can of diced tomatoes2 x can of chickpeasSalt and pepper to taste1-2 cups of basmati rice
Plus any left over vegetables you have. For this particular batch we diced a small sweet potato, a zucchini, half a left over egg plant and a few sad looking pieces of kale!
This will work over a camp fire or a regular cooktop however we like to think that a fire gives it more flavour. So pull out your camp oven and slowly melt down the coconut oil along with all your spices. Keep on a low heat for 2 mins or so until you can begin to smell the aromatics. Add in your onion, ginger and garlic and cook these on a small flame/ low to medium heat until browned and fragrant. *Top tip: we like to keep the ginger and garlic cut a bit chunky so you get a yummy hit with each mouthful.
Strain and add in your chickpeas. Stir these through along with any other veg you’ve managed to salvage. Once the chickpeas and veg have started to soften you can go ahead and add in the tinned tomatoes, coconut milk and salt and pepper to taste. Stir through until well blended.
Let the curry simmer away for 20-30 minutes whilst you prepare the rice. We’re pretty loose with the time frame as it will depend on how well your fire is going but just make sure it doesn’t turn to complete mush! We normally do 1 (and a bit) cups of rice that goes along way for two of us, however if your feeding the troops go ahead and do another full cup. We use the 1:2 ratio – 1 cup of rice, 2 cups of water. For an extra bit of flavour, sprinkle some ground turmeric and cracked pepper in the water. This always makes us feel like we’re eating fancier then a canned meal, hehe! Just before the rice looks like it’s fully cooked through as in all of the water is gone, take off the flame and let steam for a few more minutes.
By this time the curry should also be well cooked. Go ahead and serve up! If you just so happen to have any yogurt or fresh coriander, these can be tasty additions to add on top and might make your meal look like it came from a fancy restaurant instead of the bottom of the Engel.