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Egg, Leek and Potato Curry - Fab Food 4 All
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4.91 from 11 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.
Course Main
Cuisine Indian
Keyword Egg, leek, potato
Prep Time 7 minutes
Cook Time 42 minutes
Total Time 49 minutes
Servings 4
Author Camilla Hawkins


  • 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


  • 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.