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.