Preheat your oven to 200°C (390°F). Chop the cauliflower into bite-sized florets and the carrots into thick rounds. Toss them with a tablespoon of oil and a pinch of salt, then spread evenly on a baking sheet. Roast for 25-30 minutes until edges are caramelized and smoky-smelling, stirring halfway.
While the vegetables roast, heat a large pan over medium heat and add a tablespoon of oil. Once shimmering, add the finely chopped onion and cook for about 8-10 minutes, stirring occasionally, until translucent and fragrant. The onion should be soft and slightly golden.
Add the cumin, coriander, and turmeric to the onion. Toast the spices for about 30 seconds until fragrant, stirring constantly to prevent burning. The mixture should smell warm and aromatic.
Pour in the coconut milk and stir in the cashew paste along with a pinch of salt. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the sauce to thicken slightly and develop a rich, fragrant aroma.
Once the roasted vegetables are ready, carefully add them to the pan with the sauce. Gently stir to coat all the vegetables evenly, then cook together for another 5 minutes until heated through and flavors meld.
Sprinkle the garam masala over the curry and stir well. Taste and adjust seasoning with more salt if needed. Remove from heat and let it sit for 5 minutes to allow flavors to deepen.
Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbread. The dish should have tender vegetables coated in a silky, aromatic sauce with a smoky, sweet flavor profile.
