Potato and Spinach Curry

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This flavourful dish from Ricardo is a great option for a vegetarian Indian feast.

Preparation time: 30 minutes
Cooking time: 80 minutes
Yield: 6

6 unpeeled red or yellow-skinned potatoes, quartered
8 ounces white mushrooms, halved or quartered depending on their size (optional)
1 leek, white parts only, minced
1 onion, minced
4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
3 tablespoons clarified butter (ghee) or olive oil
2 tablespoons curry powder
1 teaspoon coriander seeds, crushed
1/2 teaspoon ground cardamom
2 sticks cinnamon
28 ounce cans diced tomatoes
1 tablespoon sugar
8 cups baby spinach
6 hard-cooked eggs, peeled (leave whole)
Cilantro to taste
1 pinch Salt and pepper

In a large wok or Dutch oven over medium-high heat, sauté the potatoes, mushrooms, leek, onion, garlic and ginger in the butter until the onions are translucent. Season with salt and pepper. Add the spices and stir to coat the vegetables. Add the tomatoes and sugar. Bring to a boil. Cover, reduce the heat and simmer gently for about 30 minutes, stirring frequently.
Uncover and continue cooking until the potatoes are tender and the sauce thick, about 15 minutes. Add the spinach and eggs. Cook, stirring gently, until the spinach wilts, about 5 minutes. Remove the cinnamon sticks. Adjust the seasoning.
Transfer to a serving dish. Garnish with cilantro.