Begin by peeling and cubing your Yukon gold potatoes into roughly 1-inch pieces. Bring a pot of salted water to a boil, then carefully add the potatoes and cook for about 10 minutes, or until they are just tender. Once done, drain the potatoes in a colander and set them aside, allowing any excess moisture to escape.

In the same pot, add a generous splash of extra virgin olive oil and heat it over medium-high until shimmering. Add your sliced yellow onions, stirring frequently, and caramelize them for about 8 minutes until they turn golden and fragrant. Then, toss in the diced green bell pepper, continuing to sauté for another 3 minutes until slightly softened.

Next, incorporate minced garlic, freshly grated ginger, and chopped red chili into the pot. Sauté these powerful aromatics for about 1 minute, stirring constantly, until they release their delightful fragrances and the garlic is golden.

Sprinkle the ground turmeric, cumin, and coriander over the sautéed vegetables, stirring them in for about 1 minute.

Add in the chopped fresh tomatoes, cooking for about 3 minutes until they soften and break down. Stir in your tomato paste if using, then pour in a cup of water.

Fold the boiled potatoes into the saucy mixture, ensuring every piece is coated evenly. Add a squeeze of fresh lime juice, and season generously with salt and black pepper.

Cover the pot and let the curry simmer on low heat for about 15 minutes, stirring occasionally.

Once simmered, remove the pot from the heat and gently stir in a handful of chopped fresh cilantro.