Heat the oil in a saucepan or a dutch oven.
Add the turmeric root and saute, over medium-low heat, for 10 minutes or until the turmeric starts to slightly brown.
Add the grated ginger, chili pepper if using and coriander leaves and saute another minute.
Add the green peas and saute for a couple of minutes.
Add the powdered spices, including the fennel seed powder, the coriander powder, and the garam masala.
Add the tomatoes and stir well to mix. Let the mixture cook about two to three minutes or until it boils.
Add the coconut milk and bring to a boil.
Add ½ to 1 cup water, according to how thick or thin you want your curry to be. I add less because I like the curry thick.
Bring the curry to a boil, then cover with a tight lid and cook the curry for 15 minutes over medium-low heat.
Turn the heat off and let it stand for a few minutes before serving. Garnish with fresh coriander leaves before serving.