carrots 80 g
zucchini 200 g
cauliflower 400 g
pumpkin 200 g
potatoes 200 g
chopped tomatoes in can 240 g
coconut milk 400 ml
curry powder 2 tsp
garlic or asafoetida to taste
salt to taste
mango or peach jam 1 tbsp

Cut all vegetables into large pieces, put on a baking sheet, sprinkle with vegetable oil and bake at 200C for 50 minutes. Heat 1-2 tablespoons of oil in a saucepan, add spices, fry for 1 minute. Add jam and simmer for a few seconds. Add tomatoes, milk, salt, stir and simmer without a lid over medium heat for 15 minutes. Add ready-made vegetables to the sauce, stir and simmer for 5 minutes.