to prepare the vegetables

1. Preheat oven to 450.
2. Oil a baking sheet and place cauliflower onto sheet in an even layer. Drizzle a little more oil over the top and season with some salt.
3. Oil a cast iron pan and place the mushrooms in a single layer. Drizzle a little more oil over the top and season with salt.
4. Place both into the oven to roast for 25-30 minutes, giving them a stir halfway through to ensure even cooking.

to prepare the sauce

1. Place the onion into a food processor and grind into a paste. Add in the garlic and ginger and process until completely smooth.
2. Melt the coconut oil in a heavy dutch oven over medium heat. Add the onion mixture and saute for about 20 minutes, stirring every now and then, reducing the heat a bit if needed. Keep a close watch to ensure the mixture does not burn. Add generous splashes of water here and there once the mixture starts to stick.
3. The paste is done when it’s thick and fragrant and has very little moisture left.
4. Add in the garam masala, curry powder, turmeric and salt. Stir to combine.
5. Add in the roasted cauliflower and mushrooms and stir to combine.
6. Add in the tomato paste and stir.
7. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape.
8. Cook for about 30 minutes, stirring often to ensure the bottom doesn’t burn. You want the mixture to slightly bubble.

to serve

1. You can serve right away or cool and refrigerate for later. I think this tastes better the next day or two and makes for an easier dinner prep.
2. Serve with cooked rice, naan, chopped cilantro and lime wedges.