Ginger Curry with Lemon Rice

GINGER CURRY yield: 4-6 servings

This Curry is Soothing and delicious and can be eaten in sickness or health. Ginger Curry is recommended as a food for anyone who needs to rebuild their energy and nervous strength, whether the loss be from everyday stress, disease, or childbirth. It can be eaten as a soup with toast or the traditional way, with Lemon Rice.

Heat the ghee, then add the turmeric.
When it bubbles, add the ginger root and saute over a medium-low heat for 15 minutes (until ginger is soft). Add enough ghee to keep from scorching and sticking. Add onions and cumin seed and salt. While onions are getting brown, in a bowl, mix Garbonzo Bean Flour to 1 cup of the yogurt and whisk thoroughly until smooth, add to onion mixture with other cup of plain yogurt and stir. Let it come to a simmer and cover for 7 minutes, stir and cover for 8 more minutes, a total of 15 minutes until thick. Serve plain or over rice. Excellent in times of illness as it strengthens and energizes the body.

LEMON RICE yield: 4-6 servings

A distinictive accompaniment to any vegetable dish. Traditionally served with Ginger Curry.

• 1 Lemon
• 3 Tbsp. Ghee
• 1 tsp. Turmeric
• 2 cups Basmati Rice
• 4 1/4^th cups water
• 1 tsp. Salt
• 2 tbsp. Parsley flakes (optional)

Juice lemon and set juice aside. Coarsely chop one half of the lemon rind. Heat ghee in a 2-quart saucepan over medium heat and sauté lemon rind and turmeric for 1-2 minutes, stirring. Add rice and continue to cook, stirring constantly, for 2 minutes. Add water, lemon water, salt, and 1 tablespoon parsley flakes. Bring to a boil, cover, and turn heat to low. Steam for 15 minutes. Keep covered, remove from heat, and let sit 5 more minutes. Lightly fluff with fork and garnish with remaining parsley.

These Ginger Curry and Lemon Rice recipes can be found in a book called From Vegetables With Love by Siri Ved Kaur Khalsa