Curry Rice

Step 1

Bring a small pot of water to a boil, then gently lower in the 2 eggs and cook for 7 minutes for a soft yolk. Remove and cool in ice water, then peel and set aside.

Step 2

While the eggs cook, steam the 1 cup broccoli florets and 1 sliced carrot in a steamer basket over boiling water until bright green and tender, about 5 minutes. Set aside.

Step 3

Slice the 1 zucchini into half-moons and sauté in a lightly oiled pan over medium-high heat until golden and softened, about 4 minutes.

Step 4

Warm the 2 cups curry sauce in a saucepan over medium heat until bubbling, about 5 minutes. If it's too thick, add a splash of water.

Step 5

Divide the 2 cups cooked rice between two bowls. Top with the curry sauce, broccoli, carrot, zucchini, and a halved egg. Add a dollop of yogurt or sour cream if you like.