Vegetable Curry with Chickpeas

1 yellow onion, finely chopped

3 garlic, minced

15 ml ginger root, grated

300 g cauliflower, cut into small florets

200 g carrot, peeled and sliced into rounds

150 g green beans, trimmed and halved

15 g cilantro, chopped, for garnish

100 g frozen peas

30 ml vegetable oil

30 ml tomato paste

400 g crushed tomatoes

400 ml coconut milk

250 ml vegetable stock

400 g canned chickpeas, drained and rinsed

30 ml curry powder

5 ml cumin

5 ml coriander

2 ml turmeric

1.25 ml cayenne pepper, optional

5 ml kosher salt, or to taste

5 ml garam masala