Gingered Carrot and Spinach Supreme (Shaahi Palak)

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