158 ginger tea recipes

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Moroccan-spiced chickpea and vegetable stew with zucchini, raisins, and tomatoes served over couscous. A fragrant, hearty vegan one-pot meal seasoned with cumin, cinnamon, and cayenne.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

A quick and easy Asian inspired dish. Scallops and snow peas stir-fried with classic Asian flavours.

Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.

Sambaar is a South Indian vegetable and split pea stew spiced with cumin, coriander, turmeric, and dried chili. Loaded with cauliflower, carrots, eggplant, and cabbage.

Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.

Multigrain breakfast mush with brown rice, oats, cornmeal, buckwheat, and bran simmered with ginger, cinnamon, and honey, then topped with fresh blueberries. A fiber-rich, vegan hot cereal powerhouse.

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.

Turkey breast with mushrooms, snow peas, carrots, and scallions in a ginger-soy sauce, all made in the microwave and served over brown rice with toasted almonds. A 30-minute stir-fry without ever firing up the stove.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 minutes.