Heat the vegetable oil in a large pot over medium-high heat. Add the cubed beef and brown on all sides, then remove and set aside.

In the same pot, add the chopped red onion and sauté until soft and translucent, about 5 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant.

Return the beef to the pot and stir in the curry powder and salt, coating the meat thoroughly. Add the diced tomatoes and cook until they break down into a thick paste.

Pour in the water (or beef broth), reduce heat to low, cover, and simmer for 45 minutes to allow the beef to tenderize.

Add the cubed potatoes, carrots, and coconut milk to the pot. Stir well and simmer uncovered for another 20-25 minutes, or until the sauce thickens and vegetables are tender.

Remove from heat and stir in the fresh chopped cilantro just before serving. Serve hot with rice, chapati, or ugali.