Steam the potatoes for 8 min up until tender.
In a large pot add the olive oil and warm it up at medium heat for 1 min.
Add the garlic and onions, sauté for 4 min.
Add curry powder and stir for 1 min.
Add tomatoes, 1 cup water, cook for 2 min.
Add the potatoes, sweet peas, chickpeas and garam masala. Cook 5 min.
Add the coconut cream to balance the acidity.
For little ones and for a smoother texture use an immersion blender to transform the soup in a creamy puree.