Buddha bowls from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 164) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pimlicocook on June 03, 2026

    This was stunning! The curry was an unpromising beige colour but goodness me, the flavours came together beautifully: especially loved the pineapple and peanuts complementing the potatoes and tofu. I replaced kale with spinach, as that’s what I had, but otherwise followed recipe. Recommend making the carrot pickle for colour on the plate and flavour brightness. Will definitely make again.

  • Running_with_Wools on July 14, 2024

    I made this wonderful curry after inviting a friend who is Vegan to dinner. I had to improvise a bit, leaving out the tofu, and using plain rice, and I didn’t do the pickled carrots. But it was an absolute flavor bomb, and quite rich. I would definitely make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.