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Ginger Curry

By Siri Ved Kaur

Soothing and delicious both in health and "dis-ease; ginger curry is recommended for anyone who needs to rebuild their energy and nervous strength, especially when ill or post-partum.

Because ginger is helpful for clearing the uterus, this Ginger Curry is recommended as the main food for new moms during the first three days post-partum until her milk comes in. It may be served as a soup with toast or with rice. I love Ginger Curry with Lemon Rice (page 186, From Vegetables with Love).

When my eldest daughter was due to have her first baby, I whipped up a loving batch of Ginger Curry (enough for 3 days), froze it, and overnighted it to her 2,500 miles away packed in dry ice. It was perfect!


½ cup ghee

½ cup finely chopped fresh ginger

2-3 onions, thinly sliced

1 rounded teaspoon turmeric

½ teaspoon cumin seeds

Dash of cayenne or crushed red chiles (optiona)l

1 quart plain yogurt

¼ cup besan (garbanzo/channa flour) – this is optional for a smooth & rich consistency


Heat ghee in a large heavy skillet over a medium-low flame.

Add ginger and saute for 5-8 minutes, stirring frequently.

Add onions, turn heat to medium-high, and cook 8-10 minutes until light brown and well done.

Make a pool of ghee in the center of the skillet and add spices. Let them sizzle in ghee for 30 seconds.

Continue to saute for 5-10 more minutes, stirring all the while, adding small amounts of water if necessary to prevent scorching.

Mix a small amount of yogurt with besan to make a smooth paste.

Combine with remaining yogurt and add to ginger mixture. Reduce heat to medium-low.

Simmer for 15-20 minutes, stirring occasionally.

If a thicker consistency is desired, add more besan (first making a smooth paste in a little water). The besan must cook at least 15 minutes.

For a lighter version: Omit the besan. Add yogurt to the cooked onion, ginger, and spice mixture. Cook on low heat until thoroughly heated. To avoid curdling, do not overheat or boil (if it curdles, don't worry, this affects appearance only).

Yield: 4-6 servings

© 2015 Siri-Ved Kaur Khalsa

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community in Los Angeles since 1971. She has authored two cookbooks (Conscious Cookery, 1978 and From Vegetables with Love, 1989) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.