Camp Recipes: Warm and Spicy Samosa Filling

By Jen Sotolongo, Long Haul Trekkers


This recipe comes together quickly and easily and packs a ton of flavor with all of the Indian spices. It is the perfect meal to prepare on a chilly night, as the heat from the spices warms your bones after a long day outside. Since the canned items are so heavy, I make enough for leftovers the next day. This recipe is vegan and gluten free.

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Serves 4


  • 5 cups jasmine rice
  • 1 medium potato, diced into 1cm cubes


  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2T garam masala
  • 1tsp chili powder
  • 1tsp ground ginger
  • 1tsp turmeric
  • 1 8 oz. can diced tomatoes
  • ½ cup peas*
  • 1 cup chickpeas or one can
  • Salt and pepper, to taste




  1. Pour rice into the pot and lay the potato pieces over the top of the rice. Cover with water by two inches. Bring to a boil over high heat, then simmer for about 20 minutes, or until rice and potatoes are cooked through. Remove from heat and keep lid on to retain heat.
  2. Meanwhile, dice your onion and garlic and prepare the remainder of the ingredients for the stew.
  3. Once your rice and potatoes have cooked, switch to a pan and set over medium heat with a tablespoon of oil. Add the onions and garlic and sauté until the onions are translucent, about 5-7 minutes.
  4. Add the spices and stir to coat the onion and garlic for about a minute, until fragrant. Add the tomatoes, peas**, chickpeas, and about ¼ cup of water, or more to thin, if preferred. Allow to simmer until heated through, about five minutes. Season with salt and pepper to taste.
  5. To serve, layer the rice and potatoes on the bottom of a bowl or plate and top with the samosa filling stew.
  6. Store any leftovers in an insulated food canister, like Klean Kanteen®.



  1. * I’ve used both frozen and canned peas and both work just fine. I just put the remaining peas in a Klean Kanteen or sealed in a bag to use the following day.
  2. ** If using frozen peas, which have not yet defrosted, the heating time will be a bit longer than if you were to use thawed or canned peas.

In May 2015, the Long Haul Trekkers crew, comprising Dave, Jen and Sora the dog, began the ultimate bikepacking quest from Oslo, Norway back to Portland, Oregon. Follow their journey at, where you’ll find an abundance of resources for bike touring, traveling internationally, and camp recipes, like this one.