Heat the vegetable oil in a large deep skillet or pot over medium heat.

Add the diced onion and sauté for about 5 minutes until translucent and beginning to soften.

Stir in the minced garlic, grated ginger, curry powder, and turmeric, cooking for 1 minute until fragrant.

Add the chopped tomatoes to the pan and cook for 3-4 minutes, pressing them down with a spoon until they break down into a sauce.

Add the sliced collard greens in batches, stirring frequently until they wilt down significantly.

Pour in the coconut milk and vegetable broth (or water), stirring to combine well with the greens and spiced tomato base.

Reduce the heat to low, cover the pan, and simmer for 10-12 minutes until the greens are tender but still retain some texture.

Remove the lid and cook for an additional 2-3 minutes to thicken the sauce if needed.

Season generously with salt and black pepper to taste before serving hot.