Skip to step 3 if you aren't making the noodles. Peel the butternut squash and cut off the bulbous end (you won't be needing that bit).
Cut the other end of the butternut squash in half.
Fix each piece onto the spiraliser and turn to create noodles.
On medium heat, add the oil and saute the onion, garlic, scallion and ginger until soft and translucent.
Add the carrots, mushroom, cho cho and bell peppers, stir and cook for 5 minutes.
Season the vegetables with the tomato paste, curry powder, paprika, thyme, chilli/scotch bonnet, black pepper and pink salt.
Add the gungo peas and pour in the coconut milk.
Bring the pan to a rolling boil then reduce, cover and simmer for 20-30 minutes or until the curry thickens.
As the curry is cooking bring a pan of water to the boil and add the butternut squash noodles.
Add a splash of oil to the pan and additional mild seasoning - pink salt, ground onion/pepper etc..
Cook the noodles for 10 minutes or until they begin to soften.
Once cooked, drain off the noodles and serve with the curry (remember to taste test and adjust seasoning i.e pink salt, black pepper etc.. accordingly).