Curry powder is the building block of Indian cooking. It’s responsible for bringing color and depth to countless dishes. This Curry Risotto Salad with Campanini Organic Brown Rice makes use of the depth curry powder provides. It is mixed with herbed squash, pomegranate, walnuts, kale, and a cumin-dill yogurt dressing and pulls on flavors from Dahi Chaat, an Indian roadside snack made with fried dough puffs, spiced yogurt, smashed chickpeas, and sweetened chutney. Street vendors all over Mumbai, India, are the masters of making this typical snack. Like Dahi Chaat, this Curry Risotto Salad is full of spices, crunch, and notes of sweetness from the pomegranates. In both dishes, a yogurt dressing unites these elements and adds a hint of tang to soften the spices. While this Curry Risotto Salad could pass for another winter kale salad, the rice cooked in the curry powder sets it apart from its winter salad counterparts. The curry powder adds a unique quality to the dish and ties it to Indian cuisine.