Rainbow Curry Recipe



(Cooking time: 1 hr | Serving: 4-5)

The cooking is very simple.

Chop all the vegetables and tofu. I like some chunkier and some smaller. (potatoes definitely chunky so they are a mouthful bite. Also if I cut them too small they often overcook.)

I always start cooking the onions first. I don't use oil, I just add water at the bottom of the pot.

Then start adding the vegetables first that take the longest to cook OR I want soft. IIn this case, I added the parsnips, carrots, celery and aubergine first. Then I poured the coconut milk over it, so they are covered with liquid. Then I added the tomatoes and pepper, and the potato.

Then I add the chickpeas - already cooked - and the tofu. They don't really need to cook, but the smoked tofu gives really good taste to the sauce.

And finally I add the spices, close the post and cook the curry on small flame.

I have an old stove which works with gas. I cook the curry for about 20 minutes and then close it and let the vegetables further soften. I would serve it at least 20 mins after I stopped the fire.

You can serve it with rice, noodles or just eat it as it is. Sometimes I do :)

This will give you 4 generous servings, but it also depends on the size of the individual vegetables.


PS: get creative with the veggie! Sometimes I add cauliflower or broccoli. It really depends on what I have available seasonally.


  •  2 medium white onions

  • 4 carrots

  • 2 parsnips

  • 2 large tomatoes

  • 2 celery sticks

  • 1 aubergine

  • 1 red bell pepper

  • 1 large white potato

  • 1 pack of smoked tofu (250 g)

  • 1 tin of chickpeas

  • 1 tin of full fat coconut milk


  • turmeric (1 tbsp)

  • black pepper (pinch)

  • sea salt (to taste)

  • coriander seed (1 tbsp) 

  • cumin seed (1 tbsp)

  • fennel seed (1 tbsp)

  • sea salt


©2020 by Karuna Yoga, Budapest, Hungary

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