Place the potatoes in a large saucepan of boiling water and cook for 10-15 minutes, until tender - but still firm.
Heat the oil in a large saucepan over medium heat. Saute the onion, garlic, ginger, cumin seeds, chili powder, turmeric and cinnamon for 5 minutes or until the onion is soft and translucent.
Stir in boiled potatoes, chickpeas, and cashew nuts and cook for an additional 3 minutes. Stir in the stock and the coconut milk and stir to combine. Reduce the heat to low and continue to cook for 15 minutes or until thick and creamy.
Serve alongside or over rice and garnish with chopped cilantro. Serve immediately.