Gingered carrot & spinach supreme (shaahi pal
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced scallions |
| 2 | Garlic cloves; minced | |
| ½ | teaspoon | Turmeric |
| 2 | tablespoons | Olive oil |
| 3 | cups | Coarsely grated carrots |
| 1 | Celery rib; grated | |
| ½ | cup | Vegetable stock |
| 1 | teaspoon | Grated fresh gingerroot |
| ½ | teaspoon | Coriander powder |
| ½ | cup | Grated fresh coconut |
| 1¼ | cup | Frozen spinach thawed and drained |
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