Vibrant Veggie Thai Curry with Kaffir Lime and Ginger

WHAT YOU'LL NEED

• 1 onion diced
• 1 bunch of coriander leaves and stalks separated
• 3 cm piece of ginger peeled and grated
• 1 garlic clove grated
• 2 fresh green chillies diced
• 250 g tenderstem broccoli ends trimmed
• 1 courgette sliced
• 250 g green beans woody stems discarded
• 1/2 green peppers sliced
• 1/2 red pepper sliced
• 175 g baby sweetcorn halved
• 396 g tofu cubed
• 800 ml coconut milk
• 1 Knorr Kaffir Lime and Ginger Stock Pot
• sticky Thai rice cooked to serve
• lime wedges to serve
• 200 g self-raising flour plus extra for dusting
• 1 tsp salt
• 200 ml yoghurt
• 50 g desiccated coconut
• 1 tbsp olive oil
• 1 tsp baking powder