1. Heat the oil in a large pot or deep skillet over medium-high heat. Add the diced onion and cook, stirring often, for about 5 minutes until softened and translucent. Stir in the garlic and ginger and let them sizzle for another minute, just until fragrant.

2. Sprinkle the garam masala, cumin, turmeric, coriander, cayenne (if using), and salt over the onions. Toast the spices in the pan for about a minute, stirring constantly so they bloom but don't burn. If the pan looks dry, add another splash of water.

3. Add the chopped potatoes, diced tomatoes, coconut milk, and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pan.

4. Bring the curry to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for about 15 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.

5. Stir in the frozen peas and simmer for another 2 to 3 minutes until they're heated through. Taste and adjust the salt as needed.

6. Spoon the warm curry over steamed basmati rice. Top with chopped cilantro and a dollop of mango chutney, and serve with vegan naan on the side if you like.

Adapted from Nora Cooks' Easy Potato Curry. See the original at https://www.noracooks.com/easy-potato-curry/