Add soaked / prepped chickpeas, red potatoes and about 4 cups of water to the stockpot. Place on medium heat.
Add oil, garlic, ginger, and coriander seeds to the saute pan and saute over medium - high heat for about 2 minutes.
Next, add the onions, mushrooms, bell peppers, jalapeno peppers, and tomatoes to the saute pan and saute for about 3 minutes.
Finally, add all seasonings and spices to the saute pan and mix well into the vegetables for about 5 minutes.
Add the curried vegetables to the stockpot with the chickpeas and red potatoes. Stir well.
Next, add the coconut cream and tomato paste to the stockpot. Stir well.
Allow the curry to cook on medium heat for about 30 minutes.