Add 1/2 teaspoon salt to enough water to cover potatoes in saucepan. Bring to boiling. Add potatoes; cook 12 minutes or until fork-tender. Drain well. Place potatoes around edge of serving platter.
Meanwhile, heat oil in skillet over low heat. Add ginger, curry powder, cumin and cinnamon; cook, stirring, 1 minute.
Increase heat to medium. Add the beef mix, peas, chick-peas, chutney, water and the remaining 1/2 teaspoon salt; simmer for 5 minutes. Remove from heat. Stir in the sour cream. Mound on serving platter. Garnish with sprigs of fresh cilantro or parsley if you wish.