Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

Add the garlic and ginger, and cook for 1 minute until fragrant.

Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, and chilli powder (if using). Cook for another minute, allowing the spices to bloom.

Pour in the diced tomatoes and cook for 5 minutes, letting them break down slightly.

Add the diced potatoes, carrots, cauliflower florets, and green beans to the pan. Stir to coat the vegetables in the spices.

Pour in the water, bring to a simmer.

Once simmering, add the chickpeas and frozen peas. Cover and cook for 20 minutes, or until the vegetables are tender.

Remove from heat and garnish with freshly chopped coriander before serving.