Preheat oven to 400°F and line a baking sheet with parchment paper
Place chicken tenders, sweet potato, carrots, broccoli, cauliflower and onion in a large bowl and set aside.
In a medium sized bowl, place garlic, ginger, curry, cumin, olive oil, water, and tomato paste. Whisk until combined.
Add the tomato paste mixture to the chicken and vegetable bowl and combine until chicken and vegetables are coated with mixture.
Spray the baking sheet with olive oil cooking spray and spread the curry chicken and vegetables evenly on the baking sheet. (If your baking sheet is too crowded, use 2 sheets).
Salt and pepper the chicken and vegetables and place in the oven for 25-30 minutes.
To serve: Garnish with cilantro, peanuts, chutney and Greek yogurt.
Get creative: make a bowl with your leftovers for lunch the next day.