Boil Potatoes: Cook cubed Yukon Gold potatoes in a pot of salted boiling water for about 10 minutes, or until just tender. Drain and set them aside to cool a bit.

Sauté Onions: Heat a splash of extra virgin olive oil in a large saucepan over medium heat. Add sliced yellow onions and sauté for approximately 8 minutes until caramelized and fragrant.

Add Bell Peppers: Stir in sliced green bell pepper and cook for about 3 minutes, allowing colors and flavors to meld.

Incorporate Aromatics: Add minced garlic, freshly grated ginger, and minced red chili to the pan. Cook together for about 1 minute until aromatic.

Mix Spices: Sprinkle in turmeric powder, ground cumin, and ground coriander, stirring for 1-2 minutes until well-coated and fragrant.

Add Tomatoes: Fold in chopped tomatoes and cook until softened, around 3 minutes.

Combine Ingredients: Pour in optional tomato paste and 1 cup of water, mixing well until combined.

Combine Potatoes: Carefully add drained potatoes. Squeeze in fresh lime juice and season with salt and black pepper, stirring gently.

Simmer: Cover the pan and let the curry simmer for 15 minutes, allowing flavors to meld together.

Garnish: Just before serving, garnish with freshly chopped cilantro.