Features: pork curry, rice, and grapes.

The curry was made with the curry cubes you can get at asian grocery stores. I pre-cooked the pork with onions, microwaved some frozen carrots, and then made the curry (much like I'd make a gravy from mix), then simply added all the ingredients together. The rice is actually a mixture of two, from two different Chinese takeouts in the last week and a half. I needed to get rid of it so I added it to the bento, too. :)

So, just like the title says, leftovers make great bento and Indian food is no exception. I had Indian take-out yesterday and I ordered WAY too much, so I just had a leftovers day.

There's chicken hiryali, rice, baby carrots, and two dipping sauces (mint chutney and yogurt). It was tasty and way too much! I still didn't finish all of it! :-D

Contents: Quick Vegetarian Curry and fried rice.

This is a pretty simple bento, as well. Fried rice can be made by cooking some rice, dumping it into a skillet, pouring beaten egg over it, and cooking it with a splash of soy sauce. I loved this bento, it's so tasty! And look, so pretty in my bento container. :-P

This is a recipe for a quick way of making an Indian-style curry. It doesn't require anything to be chopped or diced -- unless you want to add to it -- and therefore makes it perfect for quick meals or bentos. While this Quick Curry recipe is vegetarian, there are easy ways to make it meaty if you want to. :)




Quick Vegetarian Curry

1 can vegetarian chili with beans*

water

powdered garlic (to taste)

cayanne pepper (to taste)

tikka masala (to taste)

1 onion, sliced (option)

* If you really want meat in your curry, just use a beef chili with beans, or add cooked meat into the pot, during step 2.

1. Add a little Canola oil and add the onions. They should be pulled apart, so they're rings instead of whole slices. Cook the onions until opaque.


2. Add the chili and add water to make the chili to the consistency you would like.


3. Add the garlic, cayanne pepper, and tikka masala, and mix it into the chili. Cook on medium-high or high (depending on your stove) until simmering and chili is hot throughout.