Ginger Curry

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 postpartum.

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.


  • 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


  1. Heat ghee in a large heavy skillet over a medium-low flame.
  2. Add ginger and saute for 5-8 minutes, stirring frequently.
  3. Add onions, turn heat to medium-high, and cook 8-10 minutes until light brown and well done.
  4. Make a pool of ghee in the center of the skillet and add spices. Let them sizzle in ghee for 30 seconds.
  5. Continue to saute for 5-10 more minutes, stirring all the while, adding small amounts of water if necessary to prevent scorching.
  6. Mix a small amount of yogurt with besan to make a smooth paste.
  7. Combine with remaining yogurt and add to ginger mixture. Reduce heat to medium-low.
  8. Simmer for 15-20 minutes, stirring occasionally.
  9. If a thicker consistency is desired, add more besan (first making a smooth paste in a little water). For a lighter version, omit it. If you do add additional besan, be sure to cook it for at least 15 minutes.
  10. 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 does curdle, don't worry! This affects appearance only, and the curry will still be delicious.
  11.  Serve as a soup with toast or over rice.

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