Begin by peeling and cubing the Yukon Gold potatoes into bite-sized pieces. In a large pot, bring salted water to a boil over medium-high heat and carefully add the potato cubes. Let them boil for about 10 minutes, until they are just tender but not fully cooked. Drain the potatoes and set them aside to cool slightly.

In the same pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the thinly sliced yellow onions and sauté for approximately 8 minutes, stirring occasionally until they turn golden brown and caramelized.

Next, add the chopped green bell pepper to the pot with the caramelized onions. Cook for an additional 3 minutes, stirring frequently, until the bell pepper softens.

Now, stir in the minced garlic and grated ginger, along with the minced red chili. Cook this mixture for about 1 minute, stirring constantly to release the delightful aromas.

Incorporate the turmeric, cumin, and coriander powder into the pot, allowing them to toast for just a few moments.

Mix in the chopped fresh tomatoes, cooking for about 3 minutes until they break down and soften.

Optionally, stir in a tablespoon of tomato paste to enhance the richness of your sauce. Pour in enough water to create a light flowing sauce.

Gently fold in the boiled potatoes, making sure each piece is covered by the sauce. Reduce the heat to medium-low and add the lime juice, seasoning with salt and pepper.

Cover the pot and let the curry simmer for about 15 minutes, stirring occasionally.

Once the cooking time is up, remove the pot from the heat. Stir in most of the fresh cilantro, reserving some for garnish.