Heat a glug of oil in a large pot and add onions, garlic and ginger. Cook over med-low heat, stirring occasionally, until the onions are translucent and the garlic and ginger smells have softened a bit, approximately 15 minutes.
Add cumin seeds, turmeric, garam masala and kasuri methi and stir. Cook for 5 minutes over medium heat, stirring frequently to ensure the spices cook but do not burn.
Whisk together grapeseed oil and maple syrup. Toss cauliflower, carrots and butternut in syrup mixture and season with salt and pepper. Spread vegetables on to a baking sheet in a single layer and broil in the oven for 20 minutes, tossing at the half way mark, 10 minutes in. The veggies should get a nice roasted colour, but will not cook through until soft. Add broccoli to the tray and broil for an additional 5 minutes. Remove from oven and place veggies in the onion/spice pot. Lower heat on oven to 375.
Add diced tomatoes and 1 cup water or veggie stock. Pour into a large oven-safe casserole dish and bake at 375 for 20 minutes.
Garnish with cilantro, lemon wedges and more chopped chilies (for those who like it hot). Serve with basmati rice. Optional extras when serving: naan, yogurt (to cool the spice).
Recipe by Port and Fin at https://portandfin.com/roasted-vegetable-jalfrezi/