1 butternut squash ‘bulb’ (just the rounded end), peeled, seeds removed and cut into chunky crescent wedges
150²µ/5½´Ç³ú mangetout
1 bunch spring onions, white parts finely chopped and green parts finely sliced
400g tin coconut milk (light or full-fat)
300g/10½oz fresh egg noodles or medium straight-to-wok noodles
salt and freshly ground black pepper
1½ tbsp curry powder
1 vegetable stock cube, crumbled
225g/8oz frozen peas