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.
Servings 4
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.