Step 1

Preheat the oven to 200C / 400F.

Step 2

Start the mushrooms roasting. Put the mushrooms and onions in a 9x13 baking tray. Drizzle with olive oil (enough to coat everything lightly) and sprinkle the curry powder, smoked paprika and garlic powder over the top. Mix well, season generously with salt and pepper, then place in the oven for 20 minutes.

Step 3

While they roast, prepare the sauce. Heat a little olive oil in a wide bottomed saute pan* over a low heat. Cook the garlic and ginger until soft. Add the spices, cook for a few seconds until fragrant and toasty.

Step 4

Add the tomato paste to the pan, cook for a few more minutes, until the spices are well integrated into the paste. Add the vegetable broth and whisk through. Let it bubble and thicken for 2-3 minutes.

Step 5

Finally, add the coconut milk and sugar to the pan and stir through. Season generously with salt and pepper. Allow the sauce to simmer, uncovered, until the mushrooms are ready. It should thicken up a little and reduce in this time.

Step 6

After 20 minutes, the mushrooms and onions should be nicely browned, but leave them in a little longer if you need to (cook time might be longer if you use a glass or ceramic baking dish, for example).

Step 7

When the mushrooms and onions are finished, pour them into the pan with the sauce. Make sure to get as much as possible of the roasting oil in there as well - it adds lots of flavor! Add the cilantro and a couple squeezes of lemon juice.

Step 8

Serve with rice and/or naan, and lemon wedges for squeezing.