Recipe - Gingered Carrot And Spinach Supreme (Shaahi Palak)

One half cup Sliced scallions
2 Garlic cloves; minced
One half teaspoon Turmeric
2 tablespoon Olive oil
3 cup Coarsely grated carrots
1 Celery rib; grated
One half cup Vegetable stock
1 teaspoon Grated fresh gingerroot
One half teaspoon Coriander powder
One half cup Grated fresh coconut
1 One fourth cup 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip