Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
Iranians love eggs, whatever way they are cooked, but they are especially fond of kuku, a type of open-faced omelet similar to the Italian frittata and the Arab eggah.
This takes just 15 minutes to make and I cook it very often at home because it’s simple, light and healthy and it’s full of flavour. This is a Spanish version of a Chinese stir-fry.
When I was growing up in Bombay, this was a very common lunch dish at our house.
This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.