Pre-heat the oven to 200c/180 fan
Place the squash, sweet potato, aubergine and red pepper into a large bowl and drizzle with the oil, coriander and cumin seeds. Mix together and place on a large roasting tray. Season with salt and fresh black pepper
Place in the oven and roast the squash, sweet potato, aubergine, red pepper for 20 minutes. Remove and set aside.
Meanwhile in a large, deep sided frying pan add the oil and red onion and cook for 5 minutes over a medium heat. Add the ginger, garlic and chilli and cook for a further 2 minutes. Add the ground cumin, ground coriander, turmeric and garam masala and cook for a further 1 minute.
Add the cherry tomatoes and 100ml water and simmer 2 -3 minutes or until the cherry tomatoes have completely broken down. Add a little water if the pan starts drying out.
Add the chickpeas, roasted vegetables, and tomato paste & coconut milk and bring to a simmer. Cook for 10 minutes. Sprinkle over coriander and serve with a squeeze of lime.