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.