This shelf holds a ready-made korma that only needs warming and building into a meal. Wrap it around rice and roasted peppers for a quick dinner that feels constructed and satisfying.

Serves 2. 25 minutes, 15 at the stove.

About 880 calories a serving, 18 g protein, 154 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/2 cups water to a boil in a small pot with 1/4 teaspoon salt. Stir in 3/4 cup rice, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. While rice cooks, slice 1 large red bell pepper into 1/2-inch strips.15 min
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When oil shimmers, add the pepper strips, stir once, and let them soften and char at the edges, 6 to 8 minutes. Transfer to a plate.8 min
3. Pour the curry korma into the same skillet over medium heat, breaking up any clumps, and warm for 3 to 4 minutes until steaming.4 min
4. Warm 2 wraps in the skillet or a dry pan for 30 seconds per side. Lay one wrap flat, spoon half the rice down the center, top with half the korma and half the pepper strips, add 2 tablespoons yogurt, and fold the sides up and over. Wrap in foil to hold closed. Repeat with the second wrap.

Note Swap the bell pepper for roasted broccoli or fresh spinach stirred in at the end. Wrapped tightly in foil, these keep in the fridge for one day and can be reheated in a 325°F [160°C] oven for 10 minutes. Serve with extra yogurt and a green salad if you have time.