Preheat your oven to 425°F (220°C). Dice the Yukon Gold potatoes into even-sized pieces and toss them with a drizzle of olive oil until well-coated. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway, until they are golden and tender.

In a large Dutch oven, heat over medium-high heat for a couple of minutes. Add the ground beef and diced yellow onion, breaking the meat apart with a spatula. Sauté for 6-7 minutes until the beef is browned and the onions are translucent.

Stir in the freshly grated ginger and minced garlic into the beef mixture. Sauté for 1-2 minutes, allowing the ginger and garlic to release their fragrant oils.

Add the sea salt, cracked black pepper, curry powder, garam masala, turmeric, and tomato paste to the pot. Stir everything together for about 2 minutes until the spices become fragrant.

Pour in the fire-roasted diced tomatoes and full-fat coconut milk. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for about 10 minutes.

Gently stir in the frozen baby peas and roasted potatoes into the curry. Allow everything to simmer for an additional 2-3 minutes.

Ladle the comforting Easy Keema Curry over a bed of steamed rice or alongside warm naan. Finish each serving with a squeeze of lime juice and extra cilantro.