Heat oil in a saucepan over high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger, chilli, spices and curry leaves. Cook, stirring, for 1 minute.
Add stock and milk. Bring to boil. Add carrot and chickpeas. Reduce heat to low. Cover. Simmer, stirring occasionally, for 10 minutes.
Add broccoli and peas. Simmer, covered, for 5 minutes or until vegies are just tender. Divide among plates. Serve with quinoa, yoghurt and pappadums. Top with coriander.