Vibrant Veggie Thai Curry with Thai Lime and Ginger

Combine the self-raising flour, baking powder and salt in a bowl, then mix in the yoghurt. Bring the dough together with your hands and knead on a floured surface, for a minute or so, until soft and smooth.

Divide the dough into 6 balls and flatten into discs, roughly 12cm wide. Brush each disc with oil on both sides and sprinkle with desiccated coconut. Layout across a tray and cover until ready to cook.

Sweat the onion, coriander stalks, ginger, garlic and green chilli until soft.

Add the tenderstem broccoli, courgette, green beans, green & red pepper and baby corn and stir fry until starting to soften and colour.

Pour over the coconut milk and bring to a gentle simmer, then add in your Knorr Thai Lime and Ginger Stock Pot and allow to melt into a rich and creamy sauce. Add the diced tofu and continue to simmer for 10 minutes, until the vegetables are cooked through with a little bite still to them.

Meanwhile, heat a little oil in a large frying pan and cook the coconut bread for 2-3 minutes on each side, until pillowy and golden.

Plate up your curry with the sticky Thai rice, coconut bread and lime wedges on the side.