Preheat your oven to 425°F (220°C). Dice the Yukon Gold potatoes into uniform cubes, toss in olive oil, and roast on a baking sheet for 25–30 minutes until golden brown.

In a Dutch oven, heat olive oil over medium-high heat. Add ground beef and diced onion, cooking for 6–7 minutes until browned and translucent.

Stir in grated ginger and minced garlic, cooking for 1–2 minutes until fragrant.

Add sea salt, cracked black pepper, curry powder, garam masala, turmeric, and tomato paste. Sauté for 2 minutes to bloom spices.

Pour in fire-roasted diced tomatoes and coconut milk, bring to a boil, then simmer uncovered for 10 minutes.

Stir in roasted potatoes and frozen peas, simmer for another 2–3 minutes until heated through.

Ladle the curry over warm steamed rice or naan, drizzle with lime juice and sprinkle with cilantro if desired.