Prepare all vegetables.
Place onion and curry paste in large heavy based saucepan. Stir fry over medium heat for 5 minutes. Add carrot, potato and pumpkin and stir fry for a further few minutes until coated with paste.
Pour in tomatoes and stock. Cover and simmer for 20 minutes.
Add remaining vegetables and cook a further 10 minutes.
Remove from heat, spoon some of the sauce into a bowl, stir in 3 tablespoons of yoghurt and half the mango then return to the curry.
Reheat without boiling. Serve with raita (recipe follows) and cooked rice.
Fruity Cucumber Raita:
In a small bowl mix the remaining portion of the yoghurt, the remaining quarter cup of mango, the apple, cucumber, lemon juice and herbs and mix well.