Curried Vegetable Stew

2 tablespoons canola oil
1 medium onion, chopped
2-3 cloves garlic, minced
2 cups baby carrots
1 medium eggplant, peeled and diced
2 medium potatoes, peeled and diced
1 large red bell pepper, diced
14 oz. can stewed or diced tomatoes, undrained
1 teaspoon grated ginger
1-2 jalapenos, seeded and minced
1-2 teaspoons curry powder, or to taste
1 1/2 cups stock
1 cup peas
1/4 cup chopped fresh cilantro (optional)