Aesop’s Ouranon Eau de Parfum is time lapse photography in a bottle. A journey through the changing seasons, it starts with sun-warmed lavender, then takes a spin through harvest season with dried hay before ending up at a giant stone fireplace welcoming the warm embrace of a smoky fire.
It’s what to wear when eating Pumpkin and Chickpea Thai Curry from Nigella Lawson. This stew is vegan but hearty, full of soluble fibre (my new obsession) and you can adjust the spice level from lightly warming to yeow. Perfect for a cold or rainy night when you need to thaw your poor bones.
Nigella Lawson Pumpkin and Chickpea Thai Curry
3 tablespoons vegetable oil
1 1/2 cups finely chopped onion
1/4 teaspoon salt, or to taste
2 teaspoons Thai red curry paste, or to taste (available in Asian markets. If you can avoid the grocery store versions made for western palates, then do so. The best Asian ones are Maeploy, Aroy-D and Maesri brand.)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks
2 (15-ounce) cans coconut milk
1 cup chicken or vegetable broth
1 Tablespoon Thai fish sauce*
4 15-ounce cans chickpeas, drained
Freshly ground black pepper
1 cup loosely packed finely chopped cilantro leaves.
Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and saute until softened but not browned. Add curry paste, and saute for 1 minute. Add cumin and coriander. Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and fish sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes. Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.
* As reader Tracy points out in the comments, fish sauce is not vegan, so you can substitute miso paste or tamari or just skip that ingredient entirely.
Yield: 4 to 6 servings.