Wash the potatoes, peel them and cut them in half lengthwise. Clean, wash and cut the leek diagonally into pieces of about 7 cm length. Cook potatoes in salted water for about 20 minutes. After approx. 5 minutes add the leek pieces and cook. Wash, quarter and seed the tomatoes. Cut tomatoes into cubes. Peel garlic and chop finely.
Heat the fat in a pan and fry the almonds until golden brown. Add raisins, garlic, curry, cinnamon and cumin, sauté briefly and deglaze with stock. Add tomatoes, bring to the boil and sprinkle with sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and curry. Drain potatoes and leek and stir into the curry sauce. Arrange on a plate and serve garnished with parsley