We can’t transport you to the Himalayas, but the adventurous spirit of those iconic peaks certainly inspired this dish. Backpacker's Pantry's 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
• Best By Date on packaging is 10 years from manufacturing date (exact expiration date found on product packaging)
• 22g protein
• 470 calories per pouch
• 1 serving
• Net weight: 130g

Ingredients: Precooked Dehydrated Lentils, Precooked Parboiled Long Grain Brown Rice, Freeze-dried Potato, Dried Carrot, Freeze-dried Peas, Sea Salt, Dehydrated Garlic, Ground Turmeric, Ground Coriander, Ground Ginger, Ground Cumin, Ground Black Pepper, Ground Nutmeg, Dried Parsley, Cayenne Pepper, Ground Fennel Seed, Dehydrated Dill Weed, Ground Cinnamon, Ground Bay Leaves, Ground Cloves. 

Allergens:

• May Contain: Egg, Milk, Peanut, Sesame, Soy, Tree nuts.
• NOTE: Every lot of Backpacker's Pantry's 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.