Preheat oven to 220°C.
Prepare all the vegies, by peeling and cutting into similar sized pieces. Spread out onto a large baking tray in a single layer.
Place all seeds, turmeric, sumac, dried chilli flakes and salt into a frying pan with the EVOO. Cook the spices until sizzling and fragrant.
Drizzle over the vegies and toss them so they are all coated.
Squeeze the limes and add half the lime juice to the vegies. Roast for 20-30 minutes, stirring the veggies a couple of times to turn them.
Add coriander stalks, curry leaves and spring onions to the tray. Roast a further 20 minutes until well cooked and golden.
Serve with the spiced yoghurt, topped with plenty of coriander leaves and the shredded lime leaves, and remaining lime juice.
To make the spiced yoghurt, stir through all ingredients and serve on the side.