Mince the onion, chop the curry roux, and slice the boiled egg into 4 pieces.

In a large microwave-safe container, mix ground meat, canned tomatoes, and minced onion. Mash the tomatoes while mixing.

Add mixed beans, chopped curry roux, Worcestershire sauce, and salt and pepper. Mix well, cover loosely with plastic wrap, and microwave at 600W for 5 minutes.

Remove from microwave, stir, and microwave uncovered for another 4 minutes until the meat is cooked through.

Julienne the carrot and sprinkle with salt. Massage the salt into the carrot and let sit for 5 minutes. Pat dry with paper towels.

Mix Greek yogurt, olive oil, lemon juice, and black pepper in a bowl. Add the carrot and mix well.

Tear the green leaf lettuce into bite-sized pieces and halve the cherry tomatoes.

Plate the rice, salad, and yogurt carrot rapee. Sprinkle chopped walnuts on the carrot rapee.