Peel carrot and sweet potato and cut into small 1/4″ bits. Cut zucchini into 1/4″ bits. Dice onion. Place vegetables on rimmed baking sheet, drizzle with olive oil, season with salt and pepper. Roast in oven for 25 minutes or until tender.
Meanwhile, bring 3 cups of water to a boil. Add cumin and butter to water. Add farro and cook until done.
Drain farro and return to pot. Add curry and chili powder. Stir and then cover with lid.
Add vegetables to farrow and top with 1/4 cup of shredded parmesan cheese.