Heat olive oil in a large pan over medium heat.

Add the cubed potatoes.

Cover the pan and cook until the potatoes are browned and partially cooked.

Push the potatoes to the side of the pan.

Add minced garlic and curry paste to the center of the pan.

Brown the curry paste.

Add curry powder, turmeric, garlic salt, ginger powder, cumin, and coriander powder.

Pour in vegetable stock.

Mix the spices with the stock.

Add diced tomatoes, lime juice, chopped onion, and sugar.

Stir everything together and bring to a simmer.

Cook until the potatoes are nearly finished.

Add frozen peas, sliced zucchini, and cilantro.

Season with salt and pepper.

Continue cooking until the peas are heated through and the zucchini is tender.

Serve over rice with chapati.