I suspect you're seeing charred spices stuck to the veg.
A lot of stir frying advice assumes you want the veg lightly cooked, not softened very much. In that case you may well want to add the spice before the veg so the spice spends long enough in contact with the hot oil.
If you want to soften the veg a bit more, adding the veg to the hot oil, cooking a bit, then adding spices, will mean that the spices don't burn before the veg is to your liking.
This is what I tend to do because I like onion in particular quite well cooked, and my stove isn't great for high heat, especially in a wok. So I start the onion, then add other veg, then spices, nuts/tofu, garlic, and finally any other liquid (no meat in my case), in that order.
I'd like to understand the reason why your curry powder chars, and the first thing that occurs to me is that it's powder, unlike your other spices—except the paprika. Whole spices will behave differently. It's possible that you're using more curry powder than paprika, so more is staying in contact with the hot bottom of the pan. It's possible that paprika doesn't char as easily as something in the curry powder. But I wonder if the curry powder sticks more to the bottom of the pan by forming a thicker pas. Paprika seems to wet well with oil, and disperse into it, so you've got a liquid that stirs easily. That seems to be less the case with some of the ingredients common in curry powder. My suspicion is that it's a combination of easier charring and more time spent on the bottom of the pan.