Butternut Squash and Yam Curry

Name: Butternut Squash and Yam Curry
Ingredients: 2 Tbsp coconut oil (or avocado oil); 1/2 medium-sized yellow onion (chopped); 1 large jewel yam (chopped into ½” cubes (4 cups)); 1 small butternut squash (peeled and chopped into ½” cubes (4 cups)); 1 Tbsp fresh ginger (peeled and grated); 4 cloves garlic (minced); 2 tsp coriander; 2 tsp ground cumin; 1 tsp garlic powder; 1/4 tsp cardamom; 1/8 tsp ground cayenne pepper (optional); ½ tsp ground turmeric; 1 tsp kosher salt; 2 (14-ounce) cans full-fat canned coconut milk*; 1 (15-oz) can garbanzo beans (drained); Cooked brown rice; 1 bunch chives (chopped); 1 cup fresh cilantro (chopped)