Backpacker’s Pantry Kathmandu Curry We can’t transport you to the Himalayas, but the adventurous spirit of those iconic peaks certainly inspired this dish. Our chef created this Kathmandu curry to warm souls and nourish active bodies, combining lentils, brown rice, potatoes, peas, and carrots to create one seriously delicious dish that’s both vegan and gluten-free. Preparing it couldn’t be easier, either. Just add boiling water to the pouch, stir well, seal, and let sit for 15 minutes. After one last stir it’s time to chow down. INGREDIENTS: LENTILS, PRECOOKED PARBOILED LONG GRAIN BROWN RICE, POTATOES, CARROTS, PEAS, SEA SALT, GARLIC, TURMERIC, CORIANDER SEED, CUMIN SEED, GINGER, BLACK PEPPER, NUTMEG, CAYENNE PEPPER, PARSLEY, BAY LEAVES, CINNAMON, CLOVES, DILL WEED, FENNEL SEED. ALLERGENS: CONTAINS: No Allergens NOTE: Every lot of our gluten-free products is tested to <20ppm. PREPARATION & STORAGE: Remove and discard enclosed oxygen absorber before beginning food preparation. Add 2 cups (480ml) of boiling water. Stir well. Seal and let sit for 8 minutes. Stir again, reseal, and wait 7 more minutes. Enjoy. Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.
