In a large pan over medium high heat, heat oil and sauté onion and garlic until golden.
Stir in curry powder and tomato purée, cook 2 to 3 minutes.
Stir in tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 20 to 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh coriander prior to serving.