Melt Becel in large skillet over medium heat and cook onion until tender and beginning to brown, stirring occasionally, about 8 minutes. Add garlic and ginger and cook 2 minutes. Add tomato paste, garam masala, curry powder and cinnamon stick and cook, stirring frequently, 2 minutes.
Stir in diced tomatoes and coconut milk. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cauliflower and chickpeas. Cover and simmer 10 minutes or until cauliflower is tender. Stir in cilantro and serve with basmati rice and naan if desired.