In a large skillet over medium heat, add a splash of oil. Sauté the chopped onions until golden brown (5-7 minutes). Add minced garlic and ginger; cook until fragrant.

Increase heat slightly and add ground beef. Break apart with a wooden spoon and cook until browned (8-10 minutes).

Stir in cumin, coriander, turmeric, salt, and pepper. Cook for another minute until fragrant.

Mix in tomato paste until combined; then slowly incorporate coconut milk while stirring. Bring to a gentle simmer.

Fold in frozen peas and let the curry simmer on low heat for about 10 minutes to meld the flavors.

Serve over steamed rice or with warm naan.