Preheat the oven to 400°F (205°C).
Fill a 4 Qt sauce pan halfway with water and bring to a boil.
Place the butternut squash on a sheet pan, drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the squash out in one layer on the pan.
On another sheet pan, drizzle the cauliflower florets with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the cauliflower out in one layer on the pan.
Roast both pans for 30 minutes, until squash & cauliflower are tender and slightly browned. Remove from oven and set aside to cool.
Add ½ tbsp salt to the boiling water, then add the potatoes and cook for 8-10 minutes until just reaching tenderness.
Heat a 3.5 Qt sauté pan on medium heat, add 2 tbsp olive, then add the onion. Cook stirring occasionally for 4-5 minutes, then add minced garlic and grated ginger. Stir and cook for a minute.
Add all the spices, stir to combine, and cook for 30 seconds until fragrant (add a little more oil if required, so it doesn't burn.
Add the vegetable stock, chopped tomatoes and coconut milk. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender until smooth or use food processor. Transfer back to the pan.
Add the chickpeas, potatoes and green beans then cook for 10 minutes. The sauce should be thick and creamy. Taste the sauce and season with salt and pepper.
Add the roasted butternut squash and cauliflower, stir to combine and heat through (about another 5 minutes).
Top with cilantro, pomegranate arils, red onion. Serve with brown basmati rice and warmed naan.