Chop the onions.

Peel and chop the tomatoes.

Peel and quarter the potatoes.

Fry the chopped onions in oil until softened.

Add the chopped tomatoes to the fried onions and stir.

Continue stirring until the mixture begins to stick to the pan.

Add vinegar, sugar, and curry powder to the pan.

Stir to create a sauce.

Blend the sauce until smooth.

Set the blended sauce aside.

In a large covered skillet, combine the sauteed meat, quartered potatoes, and frozen peas.

Pour the blended sauce over the meat, potatoes, and peas.

Cover the skillet.

Simmer until the potatoes are cooked through and tender.

Serve the curry hot.

Garnish with bowls of coconut, chutney, crushed pineapple, and sliced bananas, if desired.