This is the easiest curried vegetables to make,
simply cut up your vegetables and put them into a freezer bag with
1 Packet of your favourite curry flavour base mixed with
1 can of Coconut milk. Shake the vegetables until they are coated
completely and pour into a heat proof dish.
Cook in your Wildcat Oven at 220C for 45 mins.
Serve with pappadums, mango chutney & sour cream.