6 unpeeled red or yellow-skinned potatoes, quartered

8 oz (227 g) 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 (15 ml) fresh ginger, chopped

3 tablespoons (45 ml) clarified butter (ghee) or olive oil

2 tablespoons (30 ml) curry powder

1 teaspoon (5 ml) coriander seeds, crushed

1/2 teaspoon (2.5 ml) ground cardamom

2 sticks cinnamon

1 can (796 ml/28 oz) diced tomatoes

1 tablespoon (15 ml) sugar

8 cups (2 litres) baby spinach

6 hard-cooked eggs, peeled (leave whole)

Cilantro to taste

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 is 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.

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