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Gingered Carrot and Spinach Supreme Shaahi Palak 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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