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.

Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet 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.