Butternut Squash Green Curry Rice Noodle Bowls

Ingredients

• 1/4 cup green curry paste
• 1 tablespoon freshly grated ginger
• 1 cup sugar snap peas, thinly sliced
• lime wedges for serving
• thinly sliced scallions for serving
• cripy tofu for serving
• 1 tablespoon coconut oil
• juice of 1 lime
• 1 yellow bell pepper, thinly sliced
• 1/4 teaspoon pepper
• 1 cup vegetable broth
• 2 cups cubed butternut squash
• 1/4 cup chopped cilantro, plus extra for serving
• 1/2 of a medium yellow onion, chopped
• 1/2 teaspoon salt
• cooked rice noodles for serving
• 1 cup broccoli florets
• 2 cloves garlic, finely chopped
• 2 cans full-fat coconut milk