Vegetable Curry Served with Wild Country Mango & Lime Salsa

Serving the Wild Country Mango & Lime Salsa along side the curry gives a tangy sweet taste to complement your curry.


  • Vegetable oil
  • Onion and garlic - finely diced
  • Fresh ginger - finely grated
  • Curry paste (check the ingredients)
  • 1 eggplant sliced
  • Half a capsicum cut into pieces
  • 100g cauliflower cut into small florets
  • 100g broccoli cut into small florets
  • 100g mushrooms cut into chunks
  • 1 tin of tomatoes
  • 1 cup of vegetable stock (check the ingredients)
  • 200g green beans trimmed
  • 400g can lentils, drained and rinsed
  • Fresh coriander and plain yoghurt to serve

Making the Curry:

  1. Heat oil in a saucepan, saute onion, garlic and ginger. 
  2. Add curry paste, cook stirring for 1 minute until fragrant.
  3. Stir in eggplant, capsicum, cauliflower, broccoli, mushroom, tomatoes and stock and bring to the boil.  
  4. Reduce heat to medium and let simmer covered for 10 - 12 minutes or until vegetables are cooked through. 
  5. Add green beans and lentils and cook for another 3 minutes or until beans are tender and lentils are heated.
  6. Stir through Wild Country Mango & Lime Salsa, dollop on a tablespoon of yoghurt and coriander on top to serve.


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