Heat a large deep skillet or Dutch oven over medium heat. Add 3 tbs vegetable oil. When oil shimmers, add the chopped onion and a pinch of salt. Sauté, stirring, until the onion is soft and translucent, about 6–8 minutes.

Add garlic and ginger

Add the minced garlic and grated ginger to the pan and cook, stirring frequently, until fragrant, about 30–45 seconds. Take care not to burn the garlic.

Toast spices and build flavor

Stir in ground cumin, ground coriander, turmeric, paprika, and cayenne. Cook the spices for 30–60 seconds, stirring constantly, to bloom their oils and deepen flavor.

Add tomato and simmer

Add the tomato paste and cook, stirring, for 1–2 minutes to remove rawness. Pour in the crushed tomatoes and 1 cup broth. Stir to combine, scraping any browned bits from the pan. Bring to a gentle simmer.

Finish base with coconut milk and seasoning

Stir in the coconut milk, 1.5 tsp salt and 1/2 tsp black pepper. Lower heat to maintain a gentle simmer while you prepare and add the main ingredients in the next section.

For the main protein & vegetables

Brown the protein (if using chicken)

If using chicken: heat a separate large skillet over medium-high and add 1 tbs oil (or use the same pot after removing the base temporarily). Add the chicken pieces in a single layer and sear without moving until browned on one side, 2–3 minutes. Stir and brown the remaining sides for another 2–3 minutes. You do not need to fully cook the chicken through. Transfer the browned chicken into the simmering curry base.

Prepare vegetables

If using tofu, cube and lightly pan-fry until golden and set aside, then add to the curry later. Add the cubed potatoes and sliced carrot directly to the simmering curry. Stir to submerge them in the sauce.

Simmer until tender

Cover the pot partially and simmer the curry gently for 15–20 minutes, stirring occasionally, until the potatoes and carrots are tender and chicken is cooked through (internal temp 165°F / 74°C) or tofu is heated through. If the sauce reduces too much, add up to 1/4 cup water or broth to reach desired consistency.

Add peas

Stir in the frozen peas during the last 3–4 minutes of cooking so they heat through but remain bright green.

Finishing & garnish

Adjust seasoning and optional finishing spices

Taste the curry and adjust salt and pepper as needed. If using, stir in 1/2 tsp garam masala for extra warmth. For a creamier finish, whisk in 1/4 cup plain yogurt or cream off the heat so it doesn’t split.

Brighten and serve

Squeeze the juice of 1 lime into the curry and stir. Sprinkle chopped cilantro over the top. Serve hot with rice, naan, or flatbread.