A recipe for Gingered Carrot and Spinach Supreme (Shaahi Palak). Follow the simple recipe instructions for Gingered Carrot and Spinach Supreme (Shaahi Palak) shared by other home cooking experts.
Ingredients
1/2 c. Sliced scallions2 Garlic cloves; minced
1/2 Tsp. Turmeric
2 Tbs. Olive oil
3 c. Coarsely grated carrots
1 Celery rib; grated
1/2 c. Vegetable stock
1 Tsp. Grated fresh gingerroot
1/2 Tsp. Coriander powder
1/2 c. Grated fresh coconut
1 1/4 c. Frozen spinach, 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 calciumHINT: Substitute packaged shredded coconut for fresh Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
