Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables (zucchini summer squash, cauliflower and carrots) and cook for a further 5 mins.
Add the stock and simmer for 10 mins. Add the frozen peas and cook for 3 mins more until the vegetables are tender.
Remove from the heat and stir through the yogurt and chopped almonds. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.