Preheat oven to 425°F.
Place in a large bowl: butternut squash, Brussels sprouts, garlic, olive oil, salt, pepper, thyme, rosemary, curry powder, and cayenne pepper. You can determine the level of heat based on your personal preference by lessening or increasing the curry and cayenne.
Add nuts or seeds and seasonings to the veggies. Gently blend, then place in baking dish. Top with garbanzo beans and put into the oven, uncovered, for 25 minutes.
Increase to broil at 475°F and broil for 5-7 minutes, or until top layer is slightly golden brown. Remove from the oven to avoid burning. Allow cooling while preparing the sauce.
To make yogurt sauce: Place yogurt, cilantro, lemon juice, salt and pepper in a small bowl and mix until blended well.
Serve Vegetable Curry with yogurt sauce on the side.