Categories: Vegetables, Indian, Vegetarian, Ethnic, Side dish 
      Yield: 6 servings 
  
    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