Heat the olive oil in a pot on MEDIUM. Add the chopped ginger, garlic and onions. Cook for 2 minutes until the onions and the garlic soften. Add the curry powder, cumin, and garam masala. Roast for 1 minute.
Add the can of diced tomatoes and stir well. Let the tomatoes cook for 5 minutes on medium heat. Season the sauce with salt and pepper.
Add the cauliflower florets, sweet potato, and the chickpeas. Stir until the vegetables are well coated with the sauce.
Add the vegetable stock. Give it a good stir. Reduce the heat to LOW and simmer for 15 minutes, until the cauliflower and sweet potato are cooked.