Preheat the cast-iron skillet or non-stick pan on medium-high heat.
Slice tomatoes in half, add to the hot pan, press with a spatula so the juices will release, and cook for about 2-3 minutes till tomatoes get soft.
Using sharp knife dice the liver into bite-size cubes, removing the white membranes that could be present.
Add to the pan with tomatoes. Fry stirring till meat will get browned but not completely cooked for approximately 3-4 minutes.
Add coconut milk, curry spice., salt, apple cider vinegar, peas. Bring to boil, then reduce heat to medium-low, cover, and simmer for 10 minutes on low heat.
-Serve with rice or, to make it a low-carb, serve with riced cauliflower.
-If you desire, you can use a less spicy version of curry spice.
-Garnish with fresh herbs like cilantro.
-If possible use the liver from a grass-fed cow, the farmer’s market could be a great source to find quality liver.
-If possible use coconut milk with minimum additives.