Potato Curry

Name: Potato Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion; 3 cloves minced garlic (about 1 tablespoon); 1 tablespoon minced fresh ginger; 1 tablespoon curry powder; 2 teaspoons garam masala; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1/4 teaspoon kosher salt (plus additional to taste); ¼ teaspoon cayenne pepper (plus additional to taste); 2 pounds Yukon gold potatoes (peeled and ¾-inch diced (about 4 potatoes)); 1 14-ounce can reduced sodium chickpeas (rinsed and drained); 1 14-ounce can diced tomatoes in their juices; 1 14-ounce can light coconut milk*; 1 teaspoon granulated sugar (optional; I find it better balances the flavor, though you can wait to add it if you prefer); 1 tablespoon freshly squeezed lemon juice; 1 cup frozen peas (no need to thaw); Chopped fresh cilantro (for serving); Prepared brown rice (cauliflower rice, or naan, for serving)