Heat a large pot over medium-high heat and add a splash of vegetable oil. Sear the beef stew meat for 2-3 minutes on each side until browned.

In the same pot, reduce heat to medium and add the diced onion. Cook for 5-6 minutes until caramelized.

Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.

Add the curry powder, ground cumin, ground coriander, turmeric, and red pepper flakes. Stir continuously for 1-2 minutes.

Return the seared beef to the pot, pour in the diced tomatoes or coconut milk and beef broth. Simmer for 20-25 minutes.

After simmering, gently stir in your choice of additional liquid and frozen peas. Simmer uncovered for another 5 minutes.

Taste the curry and season with salt and black pepper. Sprinkle in chopped fresh cilantro before serving.