In a large, heavy-bottomed pot, heat the vegetable oil over medium heat until shimmering. Add the finely chopped shallot and sauté for 2–3 minutes until it softens and becomes translucent.

Stir in the minced garlic cloves, grated ginger, and finely chopped red chili pepper. Cook for an additional 1 minute, stirring continuously to release their fragrant aroma.

Add the garam masala, turmeric, and cayenne pepper to the pot. Stir well for about 1 minute to toast the spices.

Pour in the crushed tomatoes and vegetable stock, and stir to combine. Bring the mixture to a gentle boil, allowing it to bubble for 2–3 minutes.

Add the cauliflower florets, potatoes cut into chunks, and peas to the sauce. Stir everything together to combine.

Reduce the heat to low and cover the pot. Let the curry simmer gently for 15–20 minutes, stirring occasionally.

Once the vegetables are fully cooked, stir in the freshly chopped coriander for a burst of freshness. Taste and season with salt as needed.