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Gingered Carrot and Spinach Supreme (Shaahi Palak)

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Yield: 6 servings

1/2 c Sliced scallions 1/2 c Vegetable stock
2 Garlic cloves; minced 1 ts Grated fresh gingerroot
1/2 ts Turmeric 1/2 ts Coriander powder
2 tb Olive oil 1/2 c Grated fresh coconut
3 c Coarsely grated carrots 1 1/4 c Frozen spinach
1 Celery rib; grated -- 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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Comments

Gingered Carrot and Spinach Supreme (Shaahi Palak)<br /> Yield: 6 servings<br /> <br /> 1/2 c Sliced scallions 1/2 c Vegetable stock<br /> 2 Garlic cloves; minced 1 ts Grated fresh gingerroot<br /> 1/2 ts Turmeric 1/2 ts Coriander powder<br /> 2 tb Olive oil 1/2 c Grated fresh coconut<br /> 3 c Coarsely grated carrots 1 1/4 c Frozen spinach<br /> 1 Celery rib; grated -- thawed and drained<br /> <br /> Saute scallions, garlic and turmeric in oil until scallions are soft.<br /> Add remaining ingredients, simmer for 10 minutes and serve.<br /> <br /> Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg<br /> chol, 78 mg calcium<br /> <br /> HINT: Substitute packaged shredded coconut for fresh<br /> <br /> Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen<br /> Mintzias<br /> <br />
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