Winter Vegetable Curry

Name: Winter Vegetable Curry
Cook time: 1 h
Total time: 1 h
Cuisine: Indian
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 árbol; 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