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