I found this recipe in The Guardian, however after making it a couple of times I’ve changed a few things to be as below.

Ingredients:
2 tbsp sunflower oil
3 potatoes, peeled and cut into roast potato-like shapes
2 carrots, peeled and cut into 2½cm chunks
50g leek, finely chopped
1 x 400g can coconut milk
150ml vegetable stock (I use Marigold Organic Vegetable Vegan Bouillon Powder)
6-8 hard-boiled eggs, peeled
100g frozen peas
Cooked jasmine rice, to serve
A handful of spring onion greens, chopped

For the curry paste
2½ tbsp mild curry powder
2 tbsp gluten-free soy sauce
a few dried chilli flakes
1 tbsp cornflour

Method:
Mix all the curry paste ingredients in a small bowl with three tablespoons of water until well combined.

Put a large, lidded casserole dish on a low heat and add the oil. Once it’s hot, add the curry paste and stir-fry for one or two minutes, until fragrant.

Add the potatoes, carrots and leek, followed by the coconut milk and stock, give everything a good stir, then bring to a boil. Turn down to a simmer, cover and leave to cook for 20-30 minutes.

Take off the lid and continue to simmer for about 10 minutes more, until the sauce thickens. Add the peeled boiled eggs and frozen peas, pop the lid back on and simmer for a further five minutes.

Serve with sticky rice and sprinkle each serving with chopped spring onion greens.