Pumpkin and Red Pepper Laksah

Yet another slight variant on the lovely Nigel Laksah, which I've become very quick at cooking now that I don't worry so much about what ingredients I use. Today I used less pumpkin, as it seems to be a bit out of season and not as tasty as in the winter months, and added some cooked red peppers as I had them to hand. The key steps are whizzing up a curry paste with whatever you have to hand, e.g. garlic, ginger, chillis, lemongrass, coriander roots; frying it with any uncooked vegetables you're using, add the coconut milk, fish sauce, lime juice and tomatoes and then finally any cooked vegetables, meat or herbs you're using. And one brick of noodles really is enough for two people!