Shaahi Palak (Gingered Carrot and Spinach Supreme)

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1/2 cup sliced scallions
2 cloves garlic, minced
1/2 tsp. turmeric
2 tbsp. olive oil
3 cups coarsely grated carrots
1 celery rib, grated
1/2 cup vegetable stock
1 tsp. grated fresh gingerroot
1/2 tsp. ground coriander
1/2 cup grated fresh coconut
1-1/4 cup frozen spinach, thawed and drained

INSTRUCTIONS

Sauté scallions, garlic and turmeric in oil until scallions are soft. Add remaining ingredients, simmer for 10 minutes and serve.

CHEF COMMENTS

Per serving: 124 calories, 3 grams protein, 80 mg. sodium, 13 grams carbohydrates, 8 grams fat, 0 mg. cholesterol, 78 mg. calcium.

Substitute packaged shredded coconut for fresh, if desired.

Tagged: indian, shaahipalak add tags

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