Roasted Vegetables

• 14 oz chestnut mushrooms, quartered
• 1 small red onion, thinly sliced
• Olive or vegetable oil, enough for roasting
• 2 tsp curry powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Curry Sauce

• 3 cloves garlic, crushed or finely chopped
• 2 tsp ginger, grated or finely chopped
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 Tbsp garam masala
• 1 tsp sugar
• 1 Tbsp tomato paste
• 1/3 cup vegetable broth
• 14 oz canned coconut milk
• 2-3 tbsp cilantro (coriander), chopped
• 1 lemon, for squeezing
• Salt and pepper, to taste