1 (5cm) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (400g) tin diced tomatoes
1 (400g) tin chickpeas, rinsed and drained
1 (400g) tin peas, drained
1 (400g) tin coconut milk
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat then reduce heat to medium-low. Cover and simmer until just tender; about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile; heat the vegetable oil in a large frypan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent; about 5 minutes.
Season with cumin, cayenne pepper, curry powder, garam masala, ginger and salt; cook for 2 minutes more.
Add the tomatoes, chickpeas, peas and potatoes. Pour in the coconut milk and bring to a simmer. Simmer 5 to 10 minutes before serving.