Gingered carrot and spinach supreme (shaahi palak)

Yield: 6 servings

Measure Ingredient
½ cup Sliced scallions
2 \N Garlic cloves; minced
½ teaspoon Turmeric
2 tablespoons Olive oil
3 cups Coarsely grated carrots
1 \N 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

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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