Created in collaboration with world-renowned climber Seán Villanueva O'Driscoll, this nettle curry is a concentrate of flavour and vitality. Inspired by his active lifestyle and passion for wholesome eating, this vegan dish brings together original ingredients in a characterful recipe — ideal for adventurers seeking nourishing and inspiring meals.
This curry combines a variety of vegetables — sugar snap peas, carrots, squash, broccoli, courgette — in a smooth coconut sauce, served with basmati rice. Nettle leaves add a unique and refreshing botanical note. The result: a complete, flavoursome and balanced meal, gluten-free and lactose-free, ready to take anywhere — hiking, bivouacking or on expedition.
The nettle and vegetable curry with rice is:
| Composition | Per 100g | Per product |
|---|---|---|
| Energy value in Kcal | 472 | 519 |
| Energy value in Kj | 1973 | 2171 |
| Lipids (g) | 23 | 25 |
| Of which saturated fats (g) | 21 | 23.1 |
| Carbohydrates (g) | 53 | 58 |
| Sugar (g) | 12 | 13 |
| Fibre (g) | 8.2 | 9 |
| Proteins (g) | 9.5 | 10 |
| Salt (g) | 1.9 | 2.1 |
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