Cut the washed vegetables into bite-sized pieces. Sweat the onions in oil in a large frying pan, add the sliced carrots and cook on a medium heat.
Gradually add the rest of the vegetables, sauté briefly, pour in the stock and steam for at least 15 minutes. Sprinkle with curry, then move it to the edge of the pan and place 300 g of lukewarm yoghurt in the middle.
Stir in the vegetables, season with pepper, salt and chilli flakes to taste. If necessary, add a little more stock and fold in half of the coriander.
Serve each portion with a dollop of lukewarm Lughurt and sprinkle on the rest of the coriander. Serve with rice, sweet potatoes or naan bread.