Set a large skillet with a lid over medium heat.

Add the olive oil to the skillet and let it heat for about 30 seconds.

Add the chopped onion to the skillet with 1/2 teaspoon of the kosher salt.

Cook the onion for 4 to 5 minutes, stirring often, until it is soft and lightly golden at the edges.

Add the minced garlic and curry powder to the skillet.

Pour the diced tomatoes with their juices into the skillet.

Stir the tomatoes into the onion mixture and cook for 3 to 4 minutes, until the sauce looks slightly thicker and the sharp raw tomato smell has softened.

Pour the coconut milk into the skillet.

Stir until the sauce is smooth and evenly colored, then season it with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Add the frozen peas to the skillet and stir them into the sauce.

Lower the heat to medium-low and simmer the sauce for 2 to 3 minutes, until the peas are hot and the sauce is thick enough to leave a clear trail when you drag a spoon through it.