Egg, Leek and Potato Curry
User Reviews
4.9
22 reviews
Excellent
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Prep Time
7 mins
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Cook Time
42 mins
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Total Time
49 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Egg, Leek and Potato Curry
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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
- 2 leek
- 2 garlic crushed, cloves
- 3 tbsp rapeseed oil
- 2 potato baking size, diced into 2cm cubes, large
- 1 tbsp curry powder or your choice, mild
- ½ tsp Turmeric
- ½ cinnamon stick
- 1 tsp tamarind paste
- 1 tsp salt flakes
- 1 400 g canned chopped tomatoes
- 4 tbsp coconut milk powder dissolved in 400mls hot water
- 8 egg large
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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