In a large skillet, heat the vegetable oil 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 1-2 minutes until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
Sprinkle the curry powder, ground cumin, and ground coriander over the beef mixture. Stir well to coat the meat and cook for another 2-3 minutes.
Add the drained diced tomatoes and frozen peas to the skillet. Stir to combine and season with salt and pepper to taste.
Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
Serve hot, garnished with fresh cilantro.
