Backpacker's Pantry Katmandu Curry
Cheaper than a ticket to the Himalayas, this dish was inspired by the adventurous spirit of those iconic peaks. Kathmandu Curry will 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 15-20 minutes. After one last stir it’s time to chow down.
Preparation: Remove and discard enclosed oxygen absorber before beginning food preparation. Add 2-3/4 cups (660ml) of boiling water. Stir well. Seal and let sit for 15-20 minutes. Stir and serve. Rehydration time doubles every 5,000 feet of elevation gain. These directions are set for 5,000 feet.
Ingredients: Lentils, Precooked Parboiled Long Grain Brown Rice, Potatoes, Carrots, Peas, Sauce (Salt, Garlic, Turmeric, Coriander Seed, Cumin Seed, Ginger, Nutmeg, Pepper, Cayenne Pepper, Parsley, Bay Leaves, Cinnamon, Cloves, Dill Weed, Fennel Seed).
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Katmandu Curry / 2 Servings / Article #100041123