In a wok over medium-high heat, sauté with oil, onions and sweet potatoes for 2 minutes. Add the cauliflower and stir for 2 minutes. Add the herbs from THE ISLANDS MCHEF, garlic, ginger and stir for another 30 seconds.
Deglaze the pan with the broth, scraping the bottom of the pot with a spatula. Add tomatoes, a pinch of sugar (or honey) to neutralize the acidity of the tomatoes. Add the chickpeas. Mix well without covering. Reduce heat to medium heat.
Add green peas and coconut milk and stir together. Remove from heat and add the lemon juice and fresh herbs. Serve with basmati rice or with Naan reheated in the oven for 5 minutes. Enjoy!