Gingered Carrot & Spinach Supreme (Shaahi Pal
indian, side dish, vegetables, vegetarian
1/2 cup sliced scallions
2 garlic cloves; minced
1/2 teaspoon turmeric
2 tablespoon olive oil
3 cup coarsely grated carrots
1 celery rib; grated
1/2 cup vegetable stock
1 teaspoon grated fresh gingerroot
1/2 teaspoon coriander powder
1/2 cup grated fresh coconut
1 1/4 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
Yield: 6 servings