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.

• Traditional Kathmandu curry with lentils, brown rice, potatoes, peas & carrots
• 10 year shelf life
• 24g protein
• 470 calories per pouch
• 1 serving
• Net weight: 130g

INGREDIENTS:

Lentils, Pre-Cooked Parboiled Brown Rice, Potato, Carrots, Peas, Sea Salt, Dehydrated Garlic, Organic Turmeric, Coriander Seed, Ginger, Cumin Powder, Ground Black Pepper, Nutmeg, Parsley, Cayenne Pepper Powder, Fennel Seed Powder, Dill Weed, Ground Saigon Cinnamon, Bay Leaves, Ground Cloves.

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. Best By Date on packaging is 10 years from manufacturing date.