Roast the Vegetables

1. Preheat oven to 425º F. Line a large baking tray with parchment paper.
2. In a large bowl, mix together all of the ingredients for the roasted vegetables: tomatoes, oil, garlic, paprika, onion, cauliflower, & salt. 
3. Bake for 25 minutes, flipping the vegetables half-way through. The onion should be a nice golden color. 
4. Remove from heat & set aside to cool.

Make the Roasted Vegetable Purée

1. In a food processor (or blender), add the roasted vegetables (except for the cauliflower!!), vegetable broth, & flour & purée until smooth.
2. Set aside.

Make the Curry

1. In a dutch oven or a large heavy-bottomed pot, heat the remaining oil (substitute ghee if desired) on low-medium heat. Add onion & sauté until translucent; roughly 5 minutes.
2. Increase the heat to medium & add the peas & carrots. Sauté until liquid from frozen vegetables reduces; about 5 minutes.
3. Add the tofu, roasted cauliflower, zucchini, & the Vindaloo paste. Sauté until the tofu is evenly coated; about 10 minutes.
4. Add the roasted vegetable purée & stir well. Bring to a boil & then reduce to a simmer. Cook on low-medium heat for 15-20 minutes, covering with a lid, leaving it slightly ajar. Stir occasionally. The curry should thicken up.
5. Remove lid & stir contents. Salt to taste. Remove from heat.
6. Serve over a bed of Basmati rice or quinoa. Top with freshly squeezed lemon & cilantro.