A quick curry built on coconut milk that comes together in one pan while rice cooks. This is the way to use up that last quarter tin before it spoils, and it turns simple pantry staples into something warm and filling.

Serves 2. 30 minutes, 15 at the stove.

About 1130 calories a serving, 26 g protein, 147 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/2 tin [200 mL] coconut milk, 1 tablespoon oil, 1 small onion, 2 cloves garlic, to taste salt, to taste pepper, 3/4 cup rice, 4 eggs, 1 teaspoon curry powder, 1 lime.

1. Start 1.5 cups water for rice in a pot and bring to a boil. Once boiling, stir in 3/4 cup rice and 1/2 teaspoon salt, cover, reduce heat to low, and set a timer for 18 minutes.18 min
2. While rice cooks, heat 1 tablespoon oil in a large skillet over medium heat. Dice 1 small onion and add it to the pan, stirring often until soft, about 4 minutes. Mince 2 garlic cloves and add them, cooking until fragrant, about 30 seconds.
3. Pour in the half tin of coconut milk (200 mL) and 1 teaspoon curry powder, stirring to combine. Simmer for 2 minutes until the sauce is warm and slightly reduced.2 min
4. Crack 4 eggs gently into the simmering coconut sauce, spacing them out in the pan. Cover and set a timer for 6 minutes until the whites are set but yolks still give slightly when pressed.6 min
5. Season the curry with salt and pepper to taste. Squeeze juice from 1/2 lime into the pan and stir gently to combine.
6. Divide the cooked rice between two bowls and top each with 2 eggs and the coconut sauce spooned over.

Note Swap the eggs for chickpeas or crumbled tofu if you prefer. Leftovers keep in the fridge for two days and reheat gently on the stovetop. Serve with lime wedges and hot sauce on the side if you have them.

A quick curry built on half a can of coconut milk, thickened with onion and garlic and stretched with rice to feed two. The cream cooks down into the grain as it steams, so there is no separate sauce to manage.

Serves 2. 30 minutes, 12 at the stove.

About 1190 calories a serving, 14 g protein, 111 g carbohydrate, 81 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 tablespoons oil, to taste salt, to taste pepper, 1 cup rice, 1 medium onion, 2 cloves garlic, 1 tablespoon curry powder, 1 can (7 ounces) coconut milk.

1. Heat 2 tablespoons oil in a wide pot over medium-high heat. Chop 1 medium onion and mince 2 garlic cloves, then cook them in the oil, stirring often, until soft and pale at the edges, about 4 minutes.4 min
2. Stir in 1 tablespoon curry powder and cook for 30 seconds until fragrant. Pour in 1 cup rice and 1 cup water, then add half a can (about 7 ounces) of coconut milk, half a teaspoon of salt, and a pinch of pepper, stirring to combine.
3. Bring to a boil, then cover and reduce heat to low. Simmer until the rice is tender and the liquid is absorbed, about 18 minutes, stirring once halfway through.18 min
4. Taste and adjust salt and pepper. Serve warm from the pot.

Note Swap curry powder for cayenne and ground coriander if that is what you have. Leftovers keep in a covered bowl in the fridge for three days; reheat gently with a splash of water. Serve alongside steamed greens or a simple tomato salad.

A mild, creamy curry built on three-quarters of a carton of coconut milk, turning pantry staples into dinner for two. Eggs poach in the sauce while rice steams alongside, all done in thirty minutes.

Serves 2. 30 minutes, 12 at the stove.

About 960 calories a serving, 29 g protein, 152 g carbohydrate, 31 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need 2 tablespoons oil, to taste salt, to taste pepper, 3/4 cup rice, 1 medium onion, 2 cloves garlic, 4 eggs, 1/2 teaspoon turmeric, 1/2 teaspoon cumin.

1. Put 1 1/2 cups water in a pot with 1/2 teaspoon salt, bring to a boil, stir in 3/4 cup rice, reduce heat to low, cover, and cook for 15 minutes until tender.15 min
2. While the rice cooks, dice 1 medium onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a wide skillet over medium heat, add the onion, and cook for 3 minutes until softened, stirring often.
3. Add the garlic, 1/2 teaspoon turmeric, and 1/2 teaspoon cumin to the skillet, stir, and cook for 30 seconds until fragrant.
4. Pour in three-quarters of a carton of coconut milk (about 10 ounces), stir well, and bring to a simmer. Taste and season with salt and pepper.
5. Crack 4 eggs into the simmering coconut milk, spacing them apart, cover the skillet, and poach for 8 minutes until the whites are set but the yolks remain soft.8 min
6. Divide the rice between two bowls, ladle the coconut curry with two eggs into each bowl, and serve with any extra sauce spooned over the top.

Note Swap the eggs for 8 ounces firm tofu, cubed and added with the coconut milk. Leftovers keep for two days in the fridge; gently reheat on the stove with a splash of water. Serve with lime wedges and a handful of cilantro if you have them, or with plain yogurt spooned on top.