Backpacker's Pantry Kathmandu Style Curry

Backpacker's Pantry




  • 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.

  • Ingredients: LENTILS, PRECOOKED PARBOILED LONG GRAIN BROWN RICE, POTATOES, CARROTS, PEAS, SAUCE (SEA SALT, GARLIC, TURMERIC, CORIANDER SEED, CUMIN SEED, GINGER, NUTMEG, CAYENNE PEPPER, PARSLEY, BAY LEAVES, CINNAMON, CLOVES, DILL WEED, FENNEL SEED).

    Directions:
    • 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.



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