This is a versatile recipe that lends itself to many variations. Use any roasted vegetables you like in place of the cauliflower and/or delicata squash. Use cooked lentils in place of the chickpeas. Use pre-fab curry powder in place of the spice blend and half the amount of dried turmeric in place of the fresh. Add a few handfuls of spinach toward the end of cooking, or serve the curry over a different cooked grain. Our other favorite version uses mild poblano peppers in place of the cauliflower and chickpeas, which I've included below. To cook your own chickpeas, cover a cup or two of dried beans with plenty of cool water and let soak 8 hours or overnight. Drain, then place in a pot with plenty of water and a small bay leaf. Simmer, partially covered, until the chickpeas are almost tender, then add a teaspoon or so of salt to the water and continue cooking until the beans are tender but still hold their shape. Let cool in their broth, then refrigerate until needed, up to a week.
