Preheat the oven to 400°F.
Season the yam with salt and pepper and toss with 1 tablespoon olive oil on a baking sheet. Roast until tender, about 25 minutes.
Season cauliflower florets with salt and pepper and toss with 1 tablespoon olive oil on a separate baking sheet and roast until golden and tender, about 15 minutes.
Meanwhile, cook the farro and quinoa according to package instructions.
For the curry sauce, heat the oil in a large skillet over medium heat and add the onion, garlic, ginger, and lemongrass; sauté, stirring until tender, 2 to 3 minutes.
Stir in the curry powder, vindaloo paste and turmeric and cook for 1 minute, until fragrant. Add the tomatoes and coconut milk, bring to a boil, then reduce the heat and simmer for 5 to 8 minutes, until thickened. Stir in lime juice, taste, and adjust seasoning.
Place all raita ingredients in a small bowl and stir to combine; season to taste.
Divide the farro, quinoa, yams, cauliflower, and chickpeas between bowls and serve with curry sauce and raita on the side.