Lightly smash the roasted veggies in a bowl. Add the onion, ginger, chilli and a pinch of salt and toss to combine. Heat a generous drizzle of oil in a large fry-pan on medium-high heat. Cook veggie mixture, undisturbed, for 5 minutes. Stir veggies, add spices to pan and cook for a further 4-5 minutes, until veggies are golden all over. Season to taste. Drizzle over the tamarind chutney and creamy mint sauce.