Scrub the potatoes and cut into small cubes. Heat the oil in a large skillet to medium-high heat. (I use a large electric skillet.)

Cook the potatoes in the skillet for 10-15 minutes, turning often, until golden brown and tender. While the potatoes cook, dice the onion and gather the remaining ingredients.

Set the browned potatoes aside. In the same skillet, cook the ground beef and diced onions until the meat is completely browned. Drain off any excess fat.

Add the ginger and garlic and cook for one minute.

Add the curry, garam masala, turmeric, salt, pepper, and tomato paste; cook and stir for a few seconds until fragrant.

Stir in the diced tomatoes and coconut milk. Bring to a boil, then stir in the cooked potatoes and peas. Heat through. Taste and add additional salt if needed.

You can serve it over rice or cauliflower rice, or eat it as is. We like to garnish it with cilantro and fresh lime juice.