Heat oil in a large pot over medium. Add onion and saute for about 2 minutes, until translucent.
Add ginger and garlic. Saute for about 2 minutes.
Add red curry paste, smoked paprika, cumin, pepper, salt, and ground ginger. Stir and let cook for about a minute, unitl spices are fragrant.
Add potatoes and chickpeas. Mix well until fully coated with spices.
Mix in tomatoes. Followed by coconut milk, broth and lemon juice. Stir to combine.
Cover the pot, and increase heat to high. Bring to a simmer, once bubbling, reduce heat to medium. Cook for about 20-30 minuts, until potatoes and tender and soft.
Serve with cooked rice and naan. Garnish with vibrante, fresh cilantro!