300²µ/10½´Ç³ú butternut squash, peeled weight, chopped into small cubes
1 garlic clove, grated
2½cm/1in piece fresh root ginger, grated
2 peppers, roughly chopped
2 handfuls spring greens, spinach, frozen peas, broccoli or other green vegetables
200g/7oz coconut milk, stirred or shaken so the solids and liquids combine
salt and freshly ground black pepper
1 tsp medium curry powder
1–2 tbsp vegetable oil
300²µ/10½´Ç³ú firm tofu, chopped in 2½cm/1in cubes
30g/1oz vegan margarine (or butter, if not vegan)