Egg, Leek and Potato Curry

Name: Egg, Leek and Potato Curry
Prep time: 7 min
Cook time: 42 min
Total time: 49 min
Yield: 4 serving
Ingredients: 2 leeks; 2 garlic cloves; 3 tbsp rapeseed oil; 2 large potatoes; 1 tbsp mild curry powder; ½ tsp Turmeric; ½ cinnamon stick; 1 tsp tamarind paste; 1 tsp salt flakes; 1 400 g tin chopped tomatoes; 4 tbsp Coconut milk powder dissolved in 400mls hot water; 8 eggs

User Reviews

4.9

33 reviews

Excellent

Prep Time
7 mins
Cook Time
7 mins
Total Time
49 mins
Servings
4
Course
Main Course
Cuisine
Indian

Egg, Leek and Potato Curry

Katherine Stark

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A mild Egg, Leek and Potato Curry that is as frugal as it is delicious. The perfect mid-week vegetarian meal.

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Ingredients

Servings

2 leeks
2 garlic cloves crushed
3 tbsp rapeseed oil
2 large potatoes baking size, diced into 2cm cubes
1 tbsp mild curry powder or your choice
½ tsp Turmeric
½ cinnamon stick
1 tsp tamarind paste
1 tsp salt flakes
1 400 g tin chopped tomatoes
4 tbsp Coconut milk powder dissolved in 400mls hot water
8 eggs large

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Instructions

Heat the oil in a wok or similar and gently fry the leek and garlic for 5 minutes, stirring frequently.
Add the potatoes and fry gently for a further 10 minutes until leeks becoming slightly golden.
Add the curry powder, turmeric, tamarind paste and cinnamon stick and cook for 1 minute.
Add the tinned tomatoes, coconut milk and salt, bring to the boil and simmer for 20 minutes or until the potatoes are cooked. You might want to put a lid on halfway through to preserve some of the curry sauce.
Meanwhile boil the eggs for 8 minutes.
Run under cold water, peel and add to the curry for the last 5 minutes of cooking.
Serve with Basmati rice and mango chutney.