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 up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Sprinkle the curry powder, cumin, coriander, turmeric, and cayenne pepper over the beef mixture. Stir well to coat the meat with the spices and cook for 1-2 minutes.

Pour in the beef broth, stirring to combine. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.

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

Serve hot over cooked rice or with naan, garnished with fresh cilantro.