The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Veg-tastic curry bake with mango
This ‘bung it all in’ meal barely counts as cooking. Simply grate sweet potato into an ovenproof dish, add broccoli, aubergine, spring onions, lentils and the ingredients for your mild tomato curry sauce, then get it in the oven. Before you dive in, top with mango, coriander and lime. Job done – with no stress and minimal mess!
Plants 9
SWK: Source of protein
SWK: High fibre
one tray
Serving size
Ingredients
- 1 mango
- 1 unwaxed lime
- 1 small sweet potato
- 4 spring onion
- 1 head of broccoli
- 1 aubergine
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh coriander
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 373
Protein: 16g
Carbs: 72g
Fat: 4.1g
Ingredients
- 1 sweet potato
- 8 spring onion
- 2 x head of broccoli
- 2 aubergine
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 handful of fresh coriander
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 400g passata (tomatoes, salt, citric acid)
- 1 mango
- 1 unwaxed lime
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 323
Protein: 16g
Carbs: 61g
Fat: 3.2g
Veg-tastic curry bake with mango
This ‘bung it all in’ meal barely counts as cooking. Simply grate sweet potato into an ovenproof dish, add broccoli, aubergine, spring onions, lentils and the ingredients for your mild tomato curry sauce, then get it in the oven. Before you dive in, top with mango, coriander and lime. Job done – with no stress and minimal mess!
Cook time:
40 mins
Cuisine:
Indian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Before you start
- 1x large ovenproof dish (approximately 23cm x 30cm)
Grate, slice & dice
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Coarsely grate the sweet potato, and thinly slice the spring onions. Cut the broccoli into florets, dice the aubergines into 2cm chunks, and roughly chop half the coriander.
Kick off the cook
- Tip the sweet potato, spring onions, broccoli and aubergines into a 23cm x 30cm ovenproof dish. Scatter over half the curry powder, spritz with cooking spray and bake for 20 mins.
Mix your stock
- Meanwhile, roughly chop half the coriander.
- Dissolve the stock in 100ml boiled water (150ml for 4 portions), then add the chopped coriander, ginger & garlic paste, the lentils with their water and the passata. Stir well.
Sauce & stir
- When the veg is done, pour the saucy stock into the dish and stir well. Return to the oven and bake for 10 mins, until the sauce has reduced slightly.
Add your finishing touches
- Meanwhile, stone the mango and thinly slice the fesh. Zest the limes, then cut into wedges.
- To serve, top the curry bake with the mango, zest and remaining coriander, and serve the lime wedges on the side.