Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper. Dice the Yukon Gold potatoes into uniform cubes, toss them in olive oil, and spread them on the baking sheet. Roast for 25-30 minutes until they're golden and tender.

In a large Dutch oven over medium heat, add a splash of olive oil. Once hot, add the ground beef and finely chopped yellow onion. Sauté for about 6-7 minutes, or until the beef is nicely browned and the onions have turned translucent.

Stir in the freshly grated ginger and minced garlic, allowing them to cook for 1-2 minutes, or until fragrant.

Next, add salt, cracked black pepper, curry powder, garam masala, turmeric, and tomato paste. Cook this aromatic mixture for about 2 minutes.

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

Stir in the frozen baby peas and the roasted Yukon Gold potatoes. Allow the curry to simmer for an additional 2-3 minutes or until the peas are heated through.

Serve your delightful Easy Keema Curry over a bed of steamed rice or alongside warm naan, garnishing with fresh lime juice and a sprinkle of cilantro.