Preheat your oven to 425°F (220°C). Dice the Yukon Gold potatoes into bite-sized pieces and toss them in a bowl with olive oil until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until they turn golden brown and fork-tender.

In a Dutch oven over medium-high heat, add a splash of olive oil. Once heated, add the ground beef and diced onion, breaking up the meat with a spatula. Cook for about 6-7 minutes, stirring frequently, until the beef is browned and the onion is translucent.

Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.

Sprinkle in the sea salt, cracked black pepper, curry powder, garam masala, turmeric, and tomato paste. Stir well to combine and cook the mixture for about 2 minutes.

Pour in the fire-roasted diced tomatoes and the coconut milk, stirring to incorporate everything. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Let it simmer uncovered for about 10 minutes.

Add the roasted potatoes and frozen peas to the curry pot, stirring gently to combine. Continue to simmer for an additional 2-3 minutes.

Remove the pot from heat and sprinkle the curry with fresh cilantro. Serve hot over steamed rice or alongside warm naan.