In a large pot or Dutch oven, heat 1 tbsp. oil over medium heat; add the onion and sauté until translucent.
Add the garlic and continue to sauté for an additional minute. Add 1 tsp. oil, curry powder, cumin, turmeric and cinnamon and continue to sauté for a minute or two, to help release the flavors of the aromatic spices.
Add the coconut milk and bring the mixture to a simmer. Add the yam, carrots and chickpeas and cook until the yam and carrot can be pierced with a fork. Add the edamame, cauliflower and Garam Masala, if using. Cook about 20 to 25 minutes until cauliflower is fork-tender.
Serve in bowls over rice or hearty grains like quinoa or pearl barley. The richness of this dish will be nicely balanced with a crisp Sauvignon Blanc.