Gingered Carrot And Spinach Supreme (shaahi Palak) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sliced scallions,
1/2 cup: Vegetable stock,
2: Garlic cloves, minced
1 tsp: Grated fresh gingerroot,
1/2 tsp: Turmeric,
1/2 tsp: Coriander powder,
2 tbsp: Olive oil,
1/2 cup: Grated fresh coconut,
3 cup: Coarsely grated carrots,
1 1/4 cup: Frozen spinach,
1: Celery rib, grated
-- thawed and drained,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp