Heat the oil in a heavy Dutch oven or large heavy saucepan over high heat. Add the onion and cook until soft, about 4 minutes.
Add the ginger, garlic, jalapeŇo, curry powder, and garam masala and cook for 2 minutes, stirring, until fragrant.
Add the coconut milk, tomatoes, sugar, and salt, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Add the potatoes and cook for 15 to 20 minutes, until the potatoes are just fork-tender.
Add the remaining vegetables and chickpeas. Stir well to combine, cover, and reduce the heat to medium-low. Cook, stirring only occasionally, until the vegetables are tender but not falling apart, 40 minutes to 1 hour.
Serve with hot cooked rice, preferably basmati if available.
Yield: 6 - 8 servings