Spray a large saucepan with low calorie cooking spray and place over a medium heat.
Add the onion and fry for 10 minutes or until softened and golden, stirring occasionally.
Lower the heat, add the garlic and curry powder, and cook, stirring, for a further 2 - 3 minutes.
Add the stock, tomato puree, turkey and season with salt and pepper. Cover with a lid and simmer over a low heat for 10 minutes.
Add the potatoes and coconut dairy free milk alternative, cover and simmer over a low heat for a further 5 minutes.
Add the Brussels sprouts, beans and peas, cover and simmer over a low heat for 1 - 2 minutes, until the vegetables are hot, but are still bright green and not overcooked.
Make sure that the curry is piping hot, then remove from the heat and stir in the yogurt until evenly mixed.
Garnish with a sprig of flat leafed parsley if wished and serve.