A mild, creamy curry built on just one shelf item and a handful of staples. This is the sort of dish that tastes as though you've done more work than you have, warming you on a weeknight with spice and coconut.

Serves 2. 25 minutes, 12 at the stove.

About 1370 calories a serving, 27 g protein, 134 g carbohydrate, 83 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Set rice on to cook in 2 cups of water with a pinch of salt; simmer 18 minutes while you build the curry.18 min
2. Dice 1 medium onion and mince 3 cloves of garlic. Heat 1 tablespoon of oil in a wide skillet over medium-high; cook the onion until it softens, about 4 minutes, stirring once.
3. Add the garlic and 1 tablespoon of curry powder; cook 30 seconds to wake the spice, stirring constantly.
4. Pour in the coconut milk and simmer 3 minutes, tasting once and seasoning with salt and pepper.3 min
5. Make two wells in the curry with the back of a spoon and crack 2 eggs into each well; cover and poach until the whites set, about 5 minutes, then check the rice.5 min

Note Swap any white fish for the eggs if you have it; just poach it in the coconut sauce instead. The curry keeps 3 days covered in the refrigerator. Serve over the rice with lime wedge if you have it, or just eat it as is.