Carrots and potatoes cut into pieces of approximately the same size, disassemble the inflorescences of broccoli and cauliflower.
Add curry, paprika, pepper mixture and salt to taste. Pour in the vegetable oil, gently and thoroughly mix the vegetables. Let stand for 30-40 minutes.
Transfer the vegetables to a heat-resistant form, pour in the broth/water, add the sprigs of rosemary and thyme, cover the form with a lid and send it to a preheated oven to 190 degrees. In the process, we take the mold out of the oven several times and gently mix the vegetables (I had the vegetables cooked for 55 minutes).