Main: Chana masala with basmati rice.

Sides: Roasted brussels sprouts and cucumber-mint raita.

Fruits/Vegetables: Pineapple chunks and blackberries.

I almost didn’t have enough chana masala to fill both bentos this morning. It’s really amazing how fast those leftovers disappear. (This is mainly my fault, since the guys know that most leftovers are off-limits on account of being future bento components. Oops.)

This was a pretty quick bento to put together, since I already had chana masala and basmati rice on hand. I sliced the brussels sprouts in half, tossed them with a bit of olive oil, salt, and pepper, and put them in the toaster oven to bake at 425°F for about 20 minutes.

The cucumber-mint raita is a pretty simple accompaniment to most Indian curries. All you do is peel and finely dice some cucumbers, add enough yogurt to cover, add a bit of finely minced mint leaves, salt, and a bit of cayenne pepper, and mix it all up.

In other news, I, Sam Grey, do solemnly swear to never ever buy that large a container of fresh pineapple ever again. I am so happy we’re finally done with it and I can serve other fruits in the bentos again!