Heat oil in a skillet over medium heat, add cumin seeds and cook until they change color and get fragrant.
Add onions, garlic and ginger and cook until translucent.
Add the spices and mix in. Cook for 30 seconds.
Add tomato paste and the water, mix, cover and cook for five minutes.
Add chickpeas, sweet potatoes, winter squash, coconut milk and salt. Mix, cover and cook for 15 to 20 minutes, until tender.
Taste and adjust salt and spice. Serve as is, with rice, lentils, quinoa or naan.