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Chop the potatoes into bite-sized pieces and place into boiling water. Cook until just tender. Drain.
Place a large pan over a medium heat and when hot, add a tablespoon of oil, followed by the ginger, ground coriander, black pepper, curry powder, chilli flakes, onion and garlic. Sauté for 10 minutes, until the onions become translucent and soft.
Add the wine to deglaze the pan, followed by the chopped tomatoes, tomato paste and 200ml of water.
Bring to the boil, reduce the heat and simmer gently for 10–15 minutes.
While the sauce is simmering, add the remaining oil to another large pan over a medium heat and when hot, add in the courgettes, peppers and cooked potatoes. Sauté until they start to colour.
After 10–15 minutes, remove the sauce from the heat and puree with a stick blender until smooth.
Add the curry sauce to the vegetables along with the yoghurt and fresh coriander.
Simmer gently for 5 minutes, season to taste and serve.