Heat oil in a wok and sauté chili, garlic, ginger and onions. Add the vegetables and pour in the soup.
Put a lid on it and cook on low heat for about 15 minutes. Season.
In the meantime, mix flour, almonds and tomato paste with the yogurt.
Stir this mixture into the vegetables and cook for another 5 minutes.
Season again and serve.
Serve with rice or flatbread (e.g. naan).