I made Indian-spiced chickpeas in tomato sauce over the weekend, and will have some of the leftovers with brown and wild rice. I can’t call them curried, as this was nowhere near an authentic curry! I make a batch in the rice cooker, and freeze portions for bento and weeknight dinner use. If I microwaved it to loosen the grains, it would be dry tomorrow, so it is still frozen here.
I love shelled edamame for perking things up and adding some colour. In the cold tier, I have a mini brie, carrots, broccoli, and some cherries. Snack will be some more cherry-mango blend. Yummy!