In a skillet, cook beef over medium heat until meat is no longer pink; drain. Set aside.
On separate burner, heat skillet over medium-high heat until hot, about 1 minute. Add oil; heat for 30 seconds. Add onions; cook for about 2 minutes. Add ginger, garlic, salt, pepper, curry, cumin, coriander and cinnamon. Cook and stir 1 minute. Add potatoes; cook and stir another 2 to 3 minutes.
Add beef broth and frozen peas to potatoes and seasonings. Cover and bring to a boil. Reduce heat; simmer for 20-30 minutes or until potatoes are tender. Add in ground beef.
Gently stir in tomato chunks and heat through. Spoon beef into serving dish. Serve over hot cooked rice.