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