Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion and sauté until it turns golden brown, about 6-8 minutes. Then add the ground ginger (or minced fresh ginger root), curry powder blend, and ground coriander seed. Stir and let the spices cook for 30 seconds until fragrant.

Add the tomato rounds (lightly shredding or crushing as you add them to the skillet), tomato paste, chicken bouillon powder (if using), curry leaves (if using), chili powder, salt, and sugar to the skillet. Reduce the heat to medium-low and let everything simmer together for about 5 minutes, until the tomatoes break down and the mixture becomes saucy. For a smoother, thicker sauce, I like to gently mash the tomatoes and onions together during this step.

Add the ground beef to the skillet with the tomato-spice base. Use a spatula to break the beef into small pieces as it cooks. Sauté until the beef is thoroughly browned and cooked through, about 8-10 minutes. If there is excess fat, drain it off carefully.

Pour in the coconut cream and an additional teaspoon of ground coriander seed. Stir well to combine everything, and then let the mixture simmer for another 5 minutes. The sauce should thicken and become aromatic. I like to let it simmer just until it coats the back of a spoon—a sign it’s rich and flavorful.

If you’re adding peas, stir them in now and continue to cook for 2-3 minutes, just until the peas are heated through. Turn off the heat. I find that fresh peas keep their pop better, but frozen peas work great too!

Transfer the curry to a serving dish and garnish with plenty of fresh cilantro leaves. Serve it steaming hot over rice or with naan bread, as you prefer.