Finely chop the garlic, ginger and hot pepper. Chop the onion and potatoes into ¼-inch pieces and chop up the collard greens any old way. In a wok or large skillet, sauté the garlic, ginger and ½ the onions in oil for 5 minutes on medium heat. Add the hot pepper and curry mix and simmer for 2 more minutes. Add the water, coconut milk, peas, potatoes, collard greens, tamari and the remainder of the onions. Simmer on low for 20 minutes or until potatoes are tender, stirring occasionally. Serve over brown rice.