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Backpacker's Pantry  Katmandu Curry

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This will conjure up an image of being in the Himalayas eating Dahl Bhat. Lentils, brown rice, potatoes, peas, carrots and curry seasoning.

Ingerdients and allergens
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).

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 13 minutes. Stir and serve.

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