Backpacker's Pantry can’t transport you to the Himalayas, but the adventurous spirit of those iconic peaks certainly inspired this dish. Their 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 15-20 minutes. After one last stir it’s time to chow down.
You can bring the flavor of the Himalayas with you on every trek you take with Backpacker’s Pantry Kathmandu Curry. Based on the regional specialty Dahl Baht, Kathmandu Curry warms the soul with delicious authentic spices & is chock full of freeze-dried vegetables. This Nepalese vegetarian delight is gluten-free, vegan and dairy-free. High in protein with 18 grams per serving Kathmandu is a hearty meal for two people. Lentils & brown rice make this curry extra nutritious and highest quality turmeric is used for brain and joint health. The freeze-dried colorful vegetables include potatoes, peas and carrots. The servings are ample clocking in at 14 ounces each. Bring along some naan and you are all set for an Indian feast on the trail, boat, dorm room or airplane. Being so low in fat yet high in protein and high fiber this is an optimal meal for emergency preparedness. Convenient and quick and easy to prepare, Kathmandu Curry only needs 2 cups of boiling water and 15-20 minutes of hydration time. Enjoy this best-selling non-Gmo, gluten-free vegan dish.