With loads of naturally colored hardboiled Easter eggs in my refrigerator I needed to get creative with an egg recipe. As its spring and big fat leeks are in abundance at the Farmer’s Market I decided to make a leek and mushroom egg curry. The mushrooms that work well in this curry are white button mushroom rather than the brown cremini mushrooms, main reason being that the mild white mushrooms compliment the leeks really well. When I made this curry with the brown mushrooms the mushrooms overwhelmed the delicate leek flavor making it more of a mushroom curry rather than a leek and mushroom curry.
Leek and Mushroom Egg Curry
- 1 lb white button mushrooms cut in quarters
- 2 leek stalks white and light green parts finely cut
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala (optional)
- Chili powder to taste (optional)
- Juice of 1 small lemon
- Fresh cilantro for garnish
- 6 hardboiled eggs or paneer or even chicken
- In a large pot heat 2 tbsp oil. Add the cumin seeds and sauté in oil for a few seconds until the cumin aroma comes through and the seeds are slightly browned.
- Add the leeks and sauté until the leeks become tender about 3-5 minutes,
- Next add all the spices and stir into the leeks.
- Add mushrooms and salt to taste. Mix into the leeks and spices. Peel the hardboiled eggs and add them along with the mushrooms. Make a few shallow slits on the eggs to allows the spices to get into the eggs. Cover and cook mushrooms until they are tender – 5-10 minutes.
- Turn the stove off. Add juice of 1 lemon and garnish with cilantro leaves.
- Serve leek and mushroom egg curry with rice, quinoa or have with chapatis, naan or tortillas.