Kala Chana Curry with Brown Rice & Salad

Ingredients

• 1.5 cups cooked brown rice (about 300 g)
• 150 g kala chana curry (black chickpeas in spiced gravy)
• 80 g mixed salad greens
• 40 g cucumber, diced
• 40 g tomato, chopped
• 20 g onion, sliced (optional)
• 1 tsp lemon juice
• 1/2 tsp oil or chaat masala for salad
• Salt to taste
• Fresh coriander for garnish

Preparation

1. Warm the 150 g kala chana curry until hot.
2. Portion 1.5 cups cooked brown rice into a bowl or plate.
3. Spoon curry beside or over the rice.
4. Toss greens, cucumber, tomato, and onion with lemon, oil or chaat masala, and salt.
5. Serve salad on the side and garnish curry with coriander.
6. Eat promptly while rice and curry are warm.