Heat the oil in large pan and add the shallot, garlic and chillies. Cook stirring for a minute or so until you can smell the garlic. Add the sweet potato and some salt and pepper. Cook over a high-heat for 2 mins and then add the curry paste, cardamom pods, capsicum and cauliflower florets. Continue to cook, stirring frequently over a high heat for another 3-4 minutes. Add the tomatoes to the pan, then fill the empty can with water and pour this in too. Bring to the boil, then add the broccoli and zucchini. Lower the heat to a simmer, and cook for a further for 8-10 minutes until the vegetables are tender.
When ready to serve, turn off the heat and allow to sit for 2-3 minutes before stirring through the coconut yoghurt and adding salt and pepper to taste. Serve with either cooked brown rice, quinoa or naan bread.