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Gingered carrot & spinach supreme (shaahi pal

Yield: 6 Servings

Ingredients:

• 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

Instructions:

-- 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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