A quick coconut curry built on the one can you have on hand, with aromatics and spice to stretch it into a proper dinner. The guar gum keeps it creamy even when you're cooking fast.

Serves 2. 25 minutes, 12 at the stove.

About 1870 calories a serving, 49 g protein, 250 g carbohydrate, 98 g fat. From USDA figures for 82% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 1 1/2 cups water with a pinch of salt; bring to a boil, cover, and reduce to a low simmer.
2. Warm 1 tablespoon oil in a large skillet over medium heat and add 1 medium sliced onion; cook until it softens and begins to color, about 5 minutes. While it cooks, start the rice.5 min
3. Stir in 3 minced cloves garlic, 1 teaspoon coriander, and 3/4 teaspoon cumin; cook for 30 seconds until fragrant.
4. Pour in the entire can of coconut milk and bring to a gentle simmer, stirring to combine.
5. Add 3 cups chopped spinach or cabbage and 1/2 teaspoon salt; simmer until the greens wilt, about 3 minutes. Taste and adjust salt and pepper as needed.3 min
6. Divide rice between two bowls and ladle curry over it; finish with a squeeze of lime juice.

Note Swap the greens for frozen peas or diced tomato if needed. Leftovers keep three days in the fridge and rewarm gently with a splash of water. Serve with sliced cucumber or pickled vegetables on the side.