Real gingered carrot and spinach supreme (shaahi palak)
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Recipe by: aulino
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 c Sliced scallions
2 Garlic cloves; minced
1/2 ts Turmeric
2 tb Olive oil
3 c Coarsely grated carrots
1 Celery rib; grated
1/2 c Vegetable stock
1 ts Grated fresh gingerroot
1/2 ts Coriander powder
1/2 c Grated fresh coconut
1 1/4 c 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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