Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. TIP: For easy cleanup, line sheet with foil first.

Roast carrots on middle rack until browned and tender, 20-25 minutes.

While carrots roast, in a small pot, melt 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Stir in half the curry powder (you’ll use the rest later); cook, stirring frequently, until fragrant, 30-60 seconds.

Stir in rice, 1¼ cups water (2¼ cups for 4), Vidalia onion paste, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, roughly chop cilantro. 

Place cilantro in a small bowl along with yogurt, half the cumin (all for 4 servings), a pinch of garlic powder (we used ⅛ tsp; ¼ tsp for 4), a pinch of sugar, salt, and pepper; stir until thoroughly combined. If needed, add water a tsp at a time until mixture reaches a drizzling consistency.

When carrots have about 8 minutes remaining, heat a large pan (large, high-sided pan for 4 servings) over medium-high heat; add a drizzle of oil, 1 TBSP butter (2 TBSP for 4), and remaining curry powder. Cook, stirring constantly, until mixture is fragrant and foaming subsides, about 30 seconds.

Add a handful of spinach along with remaining garlic powder, salt, and pepper. Cook, stirring constantly, until wilted enough to fit another handful of spinach in the pan, 10-30 seconds. Continue adding spinach in batches until wilted. (This should happen quickly; if not, increase the heat. Spinach will cook down to nothing if left in the pan too long!)

Turn off heat; transfer to a plate. Wipe out pan.

Top each bowl with carrots, spinach, and a fried egg in separate sections. Drizzle carrots and spinach with cilantro-cumin yogurt and as much hot sauce as you like. Serve.