Winter Vegetable Curry

Ingredients

• 3 tablespoons untoasted sesame oil or vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1 2-inch piece of ginger, grated
• 6 small garlic cloves, minced
• 4 small hot red Asian chiles or Mexican chiles de arbol
• 1 large onion, diced, about 2 cups
• Salt and pepper
• 2 tablespoons tomato paste
• 2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
• 1 cup parsnips, hard center core removed, in 1-inch slices or chunks
• 1/2 pound tiny potatoes, such as fingerlings, halved
• 2 cups small florets of cauliflower
• 1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
• Cilantro sprigs, for garnish
• Steamed basmati rice (optional)
• Apple raita (optional), see recipe