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Adjust oven rack to lowest position and heat oven to 500 degrees.
Combine ¼ cup vegetable oil, 2 teaspoons curry powder, 1½ teaspoons sugar, 1 teaspoon salt, and ¼ teaspoon pepper in small bowl.
Halve 1 head green cabbage through core and cut each half into 4 approximately 2-inch-wide wedges, leaving core intact (you will have 8 wedges).
Arrange cabbage wedges in even layer on rimmed baking sheet, then brush cabbage all over with oil mixture.
Cover tightly with aluminum foil and roast for 10 minutes.
Remove foil and drizzle 2 tablespoons vegetable oil evenly over wedges.
Return cabbage to oven and roast, uncovered, until cabbage is tender and sides touching sheet are well browned, 12 to 15 minutes.
Meanwhile, heat remaining 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until shimmering.
Add 2 minced garlic cloves, 2 teaspoons grated ginger, and remaining 1 teaspoon curry powder and cook, mashing mixture into skillet, until fragrant, about 30 seconds.
Add 2 undrained cans chickpeas and their liquid and 10 ounces halved grape tomatoes and bring to simmer.
Cook, stirring frequently, until tomatoes begin to break down and mixture has thickened slightly, 7 to 9 minutes.
Divide cabbage among individual plates and spoon chickpea mixture over top.
Sprinkle with ¼ cup chopped fresh cilantro and serve.