A simple curry built on coconut milk, with eggs stirred in at the end to turn it into a quick dinner. The lite coconut milk keeps things from feeling heavy on a weeknight, and one can is just right for two.

Serves 2. 25 minutes, 20 at the stove.

About 1440 calories a serving, 28 g protein, 135 g carbohydrate, 91 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a separate pot with 2 cups water and a pinch of salt; bring to a boil and then reduce heat to low, cover, and cook until tender, about 15 minutes.
2. While rice cooks, dice 1 medium onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium heat; add onion and cook until softened, about 4 minutes, then add garlic and cook for 1 minute more.
3. Stir in 1 tablespoon curry powder and cook for 30 seconds until fragrant. Pour in the full can of coconut milk and stir well, then bring to a simmer and cook for 3 minutes.3 min
4. Add 3 oz torn spinach or kale to the curry and stir until wilted, about 2 minutes. Season with salt and pepper to taste.
5. Make 4 shallow wells in the curry with the back of a spoon and crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but yolks still jiggle slightly, 4 to 5 minutes.5 min
6. Divide rice between two bowls and spoon the curry with its eggs over the top.

Note Swap the greens for diced tomato or cucumber stirred in at the end if preferred. Leftovers keep refrigerated for 3 days; reheat gently with a splash of water. Serve with lime wedges and hot sauce on the side.