To a large pot, heat the olive oil until melted. Add the onion and garlic, and saute for 4-5 minutes over low heat until the vegetetables become translucent. Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
Add the tomatoes, potatoes, and vegetable stock and stir well to combine. Bring the pot to a boil, cover with a lid, and allow the vegetables to simmer for about 20 minutes until the potatoes are cooked through.
Remove lid, and add the coconut milk, peas, cilantro, salt, and pepper. Allow to simmer for another 10 minutes. Taste, and adjust seasoning as needed. Serve over basmati rice, with a side of naan bread. Enjoy!