Title: Gingered Carrot and Spinach Supreme (Shaahi Palak)
Categories: Vegetable Indian Vegetarian Ethnic Side dish
Yield: 6 Servings

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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