Cooking From a Bus With @littlegusthebus
Updated: May 21
We are Marie and Ben, a French girl and a Canadian guy, living full-time in our converted school bus, named Little Gus. We live on a farm property in the countryside, west of Toronto, Canada. We met five years ago in Costa Rica, as we were backpacking across Central and South America! Ben had a tent, Marie had a plan, and we ended up traveling together for five months, falling in love somewhere along the way. After years of long-distance and travels, we decided to move to Canada two years ago, bought a retired school bus from Boston, and converted it into a tiny home. Between challenges, hard times, happiness, and freedom, we embrace our new life to the fullest! You can follow our journey on Instagram at @littlegusthebus :)
Name of meal: Golden Coconut Curry
We are a multicultural couple, with one French half, creating recipes that satisfy both our tastes can be a challenge! We found out that meals with an asian twist are the usually ones we agree on. We like recipes that can adapt to whatever we have left in our fridge, and don’t require tons of supplies, as we are living tiny. This one was created exactly like this! You can pretty much switch any ingredient for another, and keep the base (coconut milk, lemon, spices). It is a great one for batch cooking too. Practical and yummy!
Chef(s): Ben & Marie
Serving size: 6-8 servings
Prep time: 10 minutes
Cook Time: 50 minutes
Supplies needed: 1 large pot, 1 small pot, 1 spatula, 1 container
-4 chicken breasts (can be replaced by shrimp, paneer or any other source of protein) -Coconut milk (1 or 2 400mL cans, depending on the volume of sauce you want) -2 bell peppers, 500g mushrooms (or any other vegetable like carrots, zucchini, asparagus, etc.)
-1 large red onion -1 lemon -Tomatoes (cherry or full size, 300g) -Raisins (1/2 cup) -Cashew nuts (or other nuts, to give some crunch and roasted taste, 1/2 cup) -Turmeric / Cumin (can be replaced by yellow curry) -Salt / Black pepper -Oil of your choice to cook -Side: rice (can be replaced by quinoa, pasta, etc.)
Start by washing all the vegetables.
1. Chop the onion. Heat oil in a large pot (medium heat), add the onion. Cook for at least 10 min, stirring occasionally. The longer they cook, the sweeter they will be!
2. Slice the mushrooms and place them in the same pot.
3. Cut the cherry tomatoes in half and add them to the onion/mushroom combo. Cook it on medium heat for 10 min, then reduce the heat to low.
4. During that time, chop the peppers in small pieces.
5. Heat a small pot on high heat. When the pot is hot, roast the cashew nuts (dry, no oil!) for a few minutes until golden. Set them aside.
6. On the same pot, grill the peppers on high heat (about 5 min), then add them to the rest of the vegetables -that step gives a nice taste to the peppers, but is not mandatory-
7. In the small pot, high heat, add a bit of oil and some turmeric, then the rice. Stir for a few minutes until the rice takes a nice yellow color. Add water and cook according to your type of rice (this method works with quinoa too).
8. Cut the chicken into small pieces (about 1-inch cubes). If you only have two burners like us or want to use fewer pots/pans, transfer the vegetable into a container. Use the large pot to cook the chicken (around 10 min, until fully cooked). Season with salt and pepper. Tip: if you want the chicken to be grilled, leave it for about 7 min on one side, without touching.
9. Move the vegetables back into the pan.
10. Add the raisins, coconut milk, 2tsp of turmeric, 1 tbsp of cumin, salt, and pepper to the large pan. Let it simmer for 10 minutes, then add the lemon juice. Taste the sauce and adjust the spices/salt/pepper ratio if needed.
11. Top with the roasted cashew nuts, and serve with the rice.
This recipe is versatile, you can adapt it to your own taste and whatever you have left in your fridge, as long as you keep the base of coconut milk/lemon/spices. Have fun with it!
If you want to hear about more bus life stories click here