Gingered Carrot And Spinach Supreme (shaahi Palak)
Serves:
Ingredients:
1/2
c
Sliced scallions
2
Garlic cloves; minced
1/2
ts
Turmeric
2
tb
Olive oil
3
c
Coarsely grated carrots
1
Celery rib; grated
1/2
c
Vegetable stock
1
ts
Grated fresh gingerroot
1/2
ts
Coriander powder
1/2
c
Grated fresh coconut
1 1/4
c
Frozen spinach
-- thawed and drained
Method:
Saute scallions, garlic and turmeric in oil until scallions are soft.
Add remaining ingredients, simmer for 10 minutes and serve.
Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium HINT: Substitute packaged shredded coconut for fresh Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias