In a large pot over medium-high heat, add the onion, 2-3 tbsp coconut milk (see note), and the spices and salt. Saute, stirring occasionally, for 6-7 minutes. Add more of the coconut milk if needed, if mixture is sticking. After this time, add the garlic, and stir through for a minute. Add tomatoes, chickpeas, and potatoes. Turn heat to high, and bring mixture to a boil. Once it reaches a boil, reduce heat to low, cover, and let simmer covered for 25-30 minutes, until potatoes are fork tender. Add ginger, and remaining coconut milk or cashew cream (use as much as you like, or as little) and stir through. If using cilantro, add to taste and stir through long enough for it to wilt. Taste, add additional salt and pepper if desired. Serve with lemon wedges for serving.