Sear the Beef (Optional):

• In a large skillet, heat olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Transfer the beef to the slow cooker. If you prefer a lighter version, you can skip this step and add the beef directly to the slow cooker.

Sauté the Aromatics:

• In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Add the Spices:

• Stir in the curry powder, cumin, turmeric, cinnamon, cloves, cardamom, and cayenne pepper (if using) and cook for 1 minute to toast the spices.

Transfer to Slow Cooker:

• Transfer the sautéed onion and spice mixture to the slow cooker with the beef. Add the diced tomatoes, coconut milk, beef broth, tomato paste, salt, and black pepper. Stir everything together.

Slow Cook the Curry:

• Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the flavors have melded together.

Add the Peas (Optional):

• About 30 minutes before serving, stir in the frozen peas (if using) to heat through.

Serve:

• Serve the beef curry over cooked rice or with warm naan bread. Garnish with freshly chopped cilantro.