Slice the onions and courgette, dice the butternut squash and red peppers, drain and rinse the tinned kidney beans.
Heat the olive oil in a large saucepan, add the sliced onions and fry gently for 10 minutes until soft. Add the courgettes, butternut squash and red peppers, continue to fry gently for 10 minutes. Mix the tomato puree with the water and add to the vegetables along with the tinned tomatoes.
Blend the flour, paprika and chilli powder with a water, pour through a sieve stirring all the time to thicken and cook for a further 20-25 minutes until the vegetables are tender. Add the kidney beans and continue to cook for 5-10 minutes.
Stir in the yoghurt while the pan is still on the heat, adjust the seasoning and transfer into deep tins to serve. Sprinkle with chopped parsley just before serving.