Step 1
Heat oil in a large saucepan, add onion, carrot, potato, zucchini and capsicum, cook for 3-4 minutes. Add curry powder and cook for a further minute.
Step 2
Add Edgell Four Bean Mix, diced tomatoes and stock. Cover and cook for 15 minutes or until vegetables are tender.
Step 3
Serve sprinkled with coriander and a dollop of yoghurt.
Tip
Try using Edgell Chick Peas instead of Four Bean Mix.