Heat the vegetable oil in a large skillet or pan over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the beef mince to the pan, breaking it apart with a spatula. Cook until browned, about 7-10 minutes.

Sprinkle in the curry powder, ground cumin, and ground coriander. Stir well to coat the meat and cook for another 2 minutes to toast the spices.

Pour in the diced tomatoes and beef broth, bringing the mixture to a simmer. Reduce the heat and let it cook for about 15 minutes, stirring occasionally.

Stir in the frozen peas and cook for an additional 5 minutes, until heated through. Season with salt and pepper to taste.

Serve hot, garnished with fresh coriander, alongside cooked rice or naan.