Place half the onion, garlic, ginger, cilantro, and 1 tablespoon olive oil in a food processor and pulse until well combined.
In a large skillet, sauté the remaining onion and olive oil with the spices until the onions soften and become translucent.
Add the San Marzano tomatoes (with liquid), tomato sauce, Greek yogurt, food-processed mixture, and half of the coconut milk.
After about 5 minutes on medium heat, add the cauliflower, carrots, and peppers. Simmer for about 20 minutes.
When the veggies are mostly softened, add the garbanzo beans, frozen peas, and the rest of the coconut milk. Continue cooking until the peas are thawed and heated through.