Begin by peeling and cubing the Yukon gold potatoes into bite-sized pieces. Place them in a large pot of salted water and bring to a boil over medium-high heat. Cook for about 10 minutes until they are just tender but still firm. Drain the potatoes, then set them aside to let the steam escape while you prepare the rest of the curry.

In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, add the sliced yellow onions and sauté them for approximately 8 minutes, stirring occasionally, until they turn a lovely golden brown.

Next, stir in the diced green bell pepper and cook for an additional 3 minutes, allowing it to soften and enhance the flavor mixture.

Now, add the minced garlic, freshly grated ginger, and chopped red chili to the pan, stirring together for about 1 minute until fragrant.

Sprinkle in the turmeric, cumin, and coriander, stirring constantly for about 1 minute to toast the spices.

Introduce the chopped fresh tomatoes into the pan, stirring to combine them with the spiced onion mixture. Cook down for approximately 3 minutes.

Next, mix in the tomato paste and 1 cup of water, stirring thoroughly before gently folding in the boiled potatoes, along with lime juice, salt, and pepper to taste.

Let the mixture simmer over low heat for about 15 minutes, allowing the flavors to meld beautifully.

Once the curry has reached the desired consistency, remove it from heat. Stir in most of the fresh cilantro for flavor and serve topped with the remaining cilantro.