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In a large Dutch oven pot or soup pot, add the sausage with 1 teaspoon of oil. Saute over medium-high heat, for about 10 minutes, until the sausage has crisped a bit. Remove from the pan and set aside.
Pour off all but 2 tablespoons of oil from the sausage left in the pot. If no oil remains in the pot from the sausage, add 2 tbsp oil.
With the heat on a medium flame, add the onion. Saute over medium-low heat for 5 minutes until softened and translucent.
Mix in the garlic, ginger, red pepper flakes, coriander, cumin, turmeric, cinnamon and salt. Cook for 2 minutes until fragrant.
Mix in the potatoes, cauliflower, green beans, crushed tomatoes and vegetable broth. Bring to a boil over high heat, then reduce to a simmer and cook covered, with the lid slightly ajar, until the potatoes have softened, about 30-40 minutes.
Turn off the heat and mix in the cooked sausage, cilantro and peas. Cover the pot and let sit for 5 minutes before serving!