Heat the olive oil in a large saucepan and sauté the onion for 5-7 minutes or until translucent. Add the garlic and ginger, sauté for a further 5 minutes, then add the curry paste. Sauté for another 5 minutes, stirring frequently. Add the tomato purée and cook for 2 minutes.
Add the stock, cauliflower, chickpeas and potatoes to the pan, stirring well to combine. Cook over a medium heat for 40-60 minutes, or until the potatoes are tender, stirring frequently.
Stir in the peas and coriander and cook until the peas are soft. Serve over rice.