Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, approximately 1 minute. Add diced onion and cook, stirring occasionally, for 5 minutes until translucent and fragrant.

Add minced garlic and ginger to the pot, stirring constantly for 30–45 seconds until the raw smell disappears and aromatic oils release. This brief bloom prevents bitterness and builds foundational flavor depth.

Increase heat to high and crumble ground beef into the pot, breaking it apart with a wooden spoon as it browns. Cook for 8–10 minutes until no pink remains and the meat achieves deep golden-brown color through proper caramelization, then drain excess fat if needed.

Reduce heat to medium and sprinkle curry powder, cumin, and coriander directly over the meat, stirring constantly for 1–2 minutes so it becomes fragrant and coats every piece. Pour in coconut milk and diced tomatoes with juice, stirring to combine the elegant ground beef curry recipe components thoroughly.

Add beef broth and cubed potatoes, bringing the mixture to a gentle simmer. Cover partially and cook for 20 minutes until potatoes are fork-tender, stirring occasionally to prevent sticking.

Stir in peas, salt, and black pepper, cooking uncovered for 3–4 minutes until peas are heated through and reach vibrant green color. Taste and adjust seasoning as needed because individual spice preferences vary widely.

Remove from heat and garnish generously with fresh cilantro just before serving, which adds brightness that elevates this dish from good to extraordinary.