Place 1 litre of water in a pot and bring to the boil.
Simmer the vegetables individually in water until just tender then remove from the water and set aside. Keep aside 350 ml of the boiling water.
Heat oil in a large frying pan over medium-high heat. Add the garlic and cook for 2 minutes. Add the curry powder and KNORR Vegetable Stock Pot, cook for 2 minutes. Stir in the reserved water, add the vegetables and allow to simmer for 8 minutes.
Stir in the yoghurt and coriander and serve.