| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1/2 |
ts |
Indian five-spice |
| 1/4 |
ts |
Turmeric |
| 1 |
lb |
Well rinsed fresh spinach |
|
|
Stemmed and shredded |
| 1/4 |
ts |
Garam masala |
|
|
Salt to taste |
INSTRUCTIONS
4 SERVINGS VEGAN
The combination of fresh spinach and spices is common in many parts of
India. It's a simple but flavorful dish that can be matched with the
Roasted Potatoes and Pa pads with Fresh Cilantro Chutney for a quick meal.
In large skillet, heat oil over medium heat. Add five-spice and stir
several seconds. Stir in turmeric. Add spinach and reduce heat to low.
Cover and cook just until spinach is wilted, 3 to 5 minutes. Add garam
masala and salt and mix well. Remove from heat. Serve hot.
PER SERVING: 53 CAL.; 3G PROT.; 4G TOTAL FAT (0 SAT. FAT); 3G CARB.; 0
CHOL.; 9MG SOD.; 1 G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 52
Converted by MM_Buster v2.0l.
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