Heat oil in a large pan over medium heat until shimmering, then add the spice paste and cook, stirring constantly, until it turns fragrant and darkens slightly—about 2-3 minutes. The mixture should sizzle and release a smoky aroma.
Add the chopped tomatoes to the pan and cook, mashing them with the back of a spoon, until they break down and the oil starts to separate—about 10 minutes. The mixture will turn a deep red and thicken.
Stir in the turmeric, coriander powder, and black pepper, and cook for another minute to toast the spices and deepen their aroma.
Add the chopped vegetables to the pan, mixing well so they are coated with the spicy tomato sauce. Cook for about 5 minutes, allowing the vegetables to soften slightly while maintaining some crunch.
Pour in about 1 cup of water or vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer gently for 15–20 minutes, until the vegetables are tender and the flavors meld, with the curry developing a thick and vibrant red appearance.
Uncover the pan and taste-shift the seasoning, adding salt as needed. Stir well and cook for another 2-3 minutes to thicken the curry slightly, letting the flavors intensify.
Garnish the curry with freshly chopped cilantro, scattering vibrant green leaves over the top.
Serve hot with rice or flatbread, enjoying the bold flavors and rich, smoky aroma with each bite.
