A mild Egg, Leek and Potato Curry that is as frugal as it is delicious. The perfect mid-week vegetarian meal.
Last night I went to cook some pork chops but inspired by Jacqueline of Tinned Tomatoes, hubby said he wanted to have a Meat Free Monday.
Well, only too happy to oblige I went to the fridge for some veggie inspiration.
There were lots of leeks in the fridge as well as eggs and potatoes so having seen a recent Cauliflower Egg Curry post by Jane of Onions & Paper I knew exactly what to do. My appetite had already been whetted for Egg, Leek and Potato Curry!
I had mild egg curries so often as a child and I really should make them more often as they just got forgotten in the mists of time.
I thought about mixing up my own spice blend but then thought I’d keep things simple with some Mild Curry powder I had in the cupboard, some turmeric for an added golden glow and seeing some tamarind paste in the fridge that needed using up I put a spoonful of that in for good measure as well as half a cinnamon stick.
Yes I was kind of flying by the seat of my pants and it could have all ended in disaster but I’m happy to say that the kids loved it and said they’d like it again but hubby said he’d prefer it spicier – you can’t please everyone!
So if you prefer your egg curry spicier and aren’t catering for young children then feel free to use a hotter curry powder. I actually prefer my egg curries mild as I think it complements the egg flavour perfectly.
I do hope you give this curry a go and even tweak it to you own desired taste if you wish, as Nigel Slater says “a recipe is just a starting place!
I’m entering my Egg, Leek and Potato Curry into Credit Crunch Munch as it’s so cheap to make – run by myself and Fuss Free Flavours and hosted this month by Jen’s Food. I’m also entering Meat Free Mondays which is of course run by Tinned Tomatoes! I’m entering Extra Veg which is run by Fuss Free Flavours (hosting) and Utterly Scrummy! Finally I’m entering Simply Eggcellent run by Belleau Kitchen.
More Vegetarian Curry Recipes
- Mushroom, Spinach & Chickpea Curry – Fab Food 4 All
- Butternut Squash & Chickpea Dopiaza – A Mummy Too
- Jamaican Style Coconut Curry Veggies with Roasted Cashews – Coffee & Vanilla
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Egg, Leek and Potato Curry
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
- 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.
Jeanne Horak-Druiff
Oh that looks good! I’ve never really had an egg curry – my mom used to make a dish of baked hard-boiled eggs in a bechamel sauce topped with cheese that for some reason I took an irrational dislike to as a child, so possibly she gave up on the hard-boiled egg recipes LOL! This looks great and made with ingredients that I almost always have on hand!
Camilla
Really Jeanne, that does surprise me! I think it is a very 70’s thing as I remember mum also taking me to The Stock Pot on The Kings Road on shopping trips as a child and it was the cheapest dish on their menu but also the yummiest (everything in there was cheap from what I remember actually). You really should try it Jeanne:-)
Dom
That looks phenomenal! I too was inspired by Janes dish. It’s such a great idea and such an inexpensive dish. Perfection!
Camilla
Aaw thanks Dom, yes we sometimes need a reminder of those dishes we have liked in the past and have just forgotten about:-)
Jan @GlugofOil
I will have to give this a go!
Camilla
Thanks Jan, it so easy:-)
Catherine
Dear Camilla, I love all of the spices and flavors in this dish. It sounds so good! xo, Catherine
Camilla
Thank you Catherine, you can’t beat a curry:-)
Paul Wilson
Looks really tasty.
Camilla
Thanks Paul, it really was:-)
Bintu @ Recipes From A Pantry
I am going to send this recipe to a friend of mine who I have not yet managed to convince to try the deliciousness that is egg in curry.
Camilla
Fab Bintu – let me know if she takes the plunge:-)
Alison Johnson
As a vegetarian I’m definitey going to be trying this! It looks so tasty & makes my mouth water just reading about it. Like you we have most of the ingredients in our cupboard already.
Camilla
Great Alison, do let me know what you think when you try it:-)
Kate @ Veggie Desserts
I love a nice curry – in fact I’m about to make one now! Well done for having a Meat Free Monday!
Camilla
Thanks Kate, we had the pork in a Sweet & Sour tonight instead!
Jane Willis
This looks gorgeous Camilla, very pleased to have been the source of your inspiration. I’ve not thought of combining leeks with eggs in a curry (cheese sauce, yes indeed, but not curry). And you’ve reminded me that I must add coconut milk powder to my shopping list for my next trip to See Woo.
Camilla
Jane the funny thing was I couldn’t find your curry on last night after typing in your blog name and egg curry and on your site I was just faced with lots of card making otherwise I might well have made yours. Went via Belleau Kitchen this morning to get the link LOL!
Heather Haigh
Eggs in curry – splendid idea – such a nice change from meat or just veggies.
Camilla
I don’t know why I haven’t made this before for the kids as it’s a dish I loved as a kid and still do now:-)