Step 1

Preheat oven to 425°. Melt 3 Tbsp. coconut oil in a small saucepan over medium heat. Transfer oil to a large bowl, add vegetables, and toss to combine. Season with salt and pepper. Divide vegetables between 2 rimmed baking sheets and roast until almost tender and starting to brown in spots, 10–12 minutes. Set aside.

Step 2

Heat remaining 3 Tbsp. coconut oil in a large skillet over medium. Add turmeric, curry powder, and coriander and cook, stirring often, until fragrant, about 2 minutes. Add onion, garlic, and ginger, season with salt and pepper, and cook, stirring often, until onion is translucent and spice mixture starts to look dry and clumpy, 6–8 minutes.

Step 3

Add chile, coconut milk, and broth to skillet and bring curry to a simmer. Cook, stirring occasionally, until reduced by about one third (it should be almost thick enough to coat a spoon), 13–17 minutes. Stir in honey; taste curry and season with more salt and pepper if needed.

Step 4

Add pigeon peas and reserved roasted vegetables to skillet and return curry to a simmer. Cook until vegetables are fork-tender, about 4 minutes. Remove skillet from heat and stir in cilantro. Let sit 5 minutes, then stir in lime juice if using. Serve curry vegetables with roti alongside.