Not that I ever tire of pumpkin bread, but I wanted to use the last of my roasted pumpkin from Belle's garden to make something savory tonight. I decided on a curry-scented noodle bowl and called it dinner. Use whatever vegetables you have on hand. I used....
roasted pumpkin, cubed
pink Himalaya salt
splash of wine
Boil noodles in one pot. In a large saucepan, brown the fennel in a pat of butter. Add the ground beef and garlic. Once the meat if thoroughly cooked, add the veggies and season with spices. Stir in coconut milk and wine. Bring to a simmer and cook till veggies are fork-tender. When the noodles are cooked, drain, and add to the curry mixture. Stir to coat completely. Serve hot.