Food expenses can take a big bite out of a vacation budget. Wouldn’t you rather use that money for experiences and memories? Put the kitchen in your hotel room or vacation rental to use by exploring easy meals to make on vacation. Super easy. This allows you to discover delicious regional specialties from farmers markets or neighborhood grocers without much effort
This simple, one-pan curry recipe can be made ahead of time, like in the morning before sightseeing, and reheated when you need a quick meal after a day of exploring. Or take it to-go in a sealed thermos for a warm, hearty lunch when you stop for a break during the drive to your next destination.
Make-Ahead Vacation Meal Planning Tips
Before you start cooking, use these shortcuts to make food prep faster and easier during your travels. After all, you are on vacation.
1. Select local ingredients.
If you’re relaxing in a seaside villa, this might mean incorporating the catch of the day from a local fishmonger. Or browse the farmers market and choose local fruits and vegetables that you don’t have access to at home. Be adventuresome.
2. Prep during downtime.
While the kids sleep in or your spouse goes on a morning run, sneak in a little produce washing and chopping. This gives you a head start on veggie-filled omelets for breakfast, snacks for the afternoon or a late evening meal.
3. Use convenience items.
You’re focused on rest and relaxation, so you don’t need to channel your inner gourmet chef. It’s OK to cut corners and use prepared sauces and broths to make hotel room meals. Keep the cooking simple.
Easy Make-Ahead Vacation Meal: One-Pan Curry
Classic Indian cuisine is the inspiration for this simple combination that’s sweet and spicy. For vegetarian travelers, a few substitutions can make this a tasty meal for your dietary preferences, too.*
Grab a skillet and start cooking!
2 tablespoons vegetable cooking oil
(Tip: Some vacation cabins and hotels will include oil in the pantry, so check to see if this ingredient is already available to you before you buy.)
2 boneless, skinless chicken breasts, cubed
2 medium potatoes, cubed
1 jar curry sauce (12 ounces; spicy or mild)
4 cups mixed broccoli, carrots and red bell peppers, washed and chopped
Cooking and serving utensils
Large skillet with lid (stovetop or electric)
Thermos (optional, for travel)
Can opener (optional, if using vegetarian recipe)