Steps

• Preheat oven to 200C/400F
• Peel & chop your onions in quarters
• Chop off the tip of the garlic bulb and wrap in foil 
• Pour oil into the garlic. Close the foil 
• Place onions and tomatoes in a baking tray and oil them up, then and the foiled wrapped garlic
• Roast for 40 mins until your veggies have some char (your garlic may need more time)
• Peel and shred your ginger. 
• Add oil to a pot and cook the ginger off.
• Add your dry seasoning to the pot allowing it to toast off and add a little water so it doesn’t burn
• Add your roasted vegetables and squeeze the garlic out into the pot (garlic needs more cooking time if it won’t squeeze)
• Stir to combine the flavours then blend together.
• Simmer the sauce on a low heat for 30 minutes
• Shred and wash your mushrooms and add to the pot. season to taste
• I like to add fresh coriander at this point
• The mushrooms should release moisture loosening the stew. Add water if the texture is too thick for your liking