Prepare Vegetables: Separate hard and soft vegetables into two pans, sprinkle with salt, pepper, and oil, and toss to coat.
Roast Vegetables: Roast in a preheated oven at 190°C for 15 minutes.
Cook Curry Base: In a pot, stir-fry cumin and curry powder in oil, then add garlic and onion until slightly brown.
Add Tomatoes: Add chopped tomatoes and stir-fry until cooked.
Add Water and Curry Powder: Add water and bring to a boil, then add curry powder and simmer for 5 minutes.
Blend Sauce: Add soaked cashews, sesame seeds, and paprika to the curry and blend until smooth.
Finish Curry: Add spinach and sesame oil, simmer for an additional 3 minutes.