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4.9 from 33 votes

Egg, Leek and Potato Curry

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Heat the oil in a wok or similar and gently fry the leek and garlic for 5 minutes, stirring frequently.
  2. Add the potatoes and fry gently for a further 10 minutes until leeks becoming slightly golden.
  3. Add the curry powder, turmeric, tamarind paste and cinnamon stick and cook for 1 minute.
  4. 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.
  5. Meanwhile boil the eggs for 8 minutes.
  6. Run under cold water, peel and add to the curry for the last 5 minutes of cooking.
  7. Serve with Basmati rice and mango chutney.