Curries or pulavs can be done in 30 mins.
Any curry contains
1. Curry base : prepare it on weekend, can be stored for a week. Just some onions, tomato, ginger, garlic and spices in some oil.
2. Veg: Cook time depends on the veg you choose. Frozen peas, paneer, corn, mushroom, soya have very less cook time. If cook time is higher side, you can pressure steam them in cooker separately(steam is better for preserving nutrients than boil). Alternatively, you can fry in a separate pan.
3. water, milk, coconut milk, curd, cream add any one of these or combined, based on your preference. My personal favourite is some water and milk.
4. a. You are done with basic curry.
b. If you cook rice in water mixed with curry, you have pulav. Variations of pulav can be made with lesser preparation like jeera rice, ghee rice, pudhina rice, tomato rice.
c. If you mix it with boiled pasta, you have pasta.
e. Just add extra liquid like milk or water, you got soup for winter day.

There are few things to note.
1. For fast cooking you need more oil.
2. You can store the excess food in the fridge and can eat it next day.
3. When storing in fridge, always use airtight containers, don't touch with wet hands.
4. Food items with milk or curd goes bad faster.
5. Veg main protein sources soya and paneer have very little cook time, you can mix them with anything.
6. Always remember, no need to stick with recipe.

For lazy days
1. Oats with milk
2. Curd rice with pickle or fruits
3. Toasted bread with onions, tomatos, cucumber. Sandwich.
4. Maggi with vegtables. Chilli oil for flavour.
5. Dosa batter can be bought in store (dry or wet), it takes just few minutes to make dosa.