Gingered Carrot And Spinach Supreme (shaahi Palak)

Recipe Ingredients

• 0.50 c Sliced scallions
• 2.00 Garlic cloves; minced
• 0.50 ts Turmeric
• 2.00 tb Olive oil
• 3.00 c Coarsely grated carrots
• 1.00 Celery rib; grated
• 0.50 c Vegetable stock
• 1.00 ts Grated fresh gingerroot
• 0.50 ts Coriander powder
• 0.50 c Grated fresh coconut
• 1.25 c Frozen spinach
• -- thawed and drained

Recipe Directions

• 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

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