Heat the oil in a heavy-bottomed saucepan over medium heat.
Add the mixed vegetables and minced ginger to the pan.
Sauté for about 1 minute until the vegetables start to soften.
Stir in the onion powder and tomato paste.
Cook for another minute until fragrant.
Add the cooked potato cubes (if using) to the pan.
Sprinkle the garlic powder over the vegetables and potatoes, and stir to coat evenly.
Stir in the chunky salsa and season with salt.
Mix well to combine all ingredients.
Cover the saucepan with a lid and cook on medium-low heat for 15 minutes, or until the vegetables are tender, stirring occasionally.
Once cooked through, remove the saucepan from heat.
Garnish with fresh cilantro/coriander leaves before serving.