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Recipe tags: Indian, Stove Top

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Sauces and seasonings

Curry Sauce

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CSR, CDE and Dorothy Gordon BS, RN.
Submitted by DaVita dietitian Sara from California.

Portions:  4                                             

Serving size:  3 tablespoons

Ingredients

• 1/2 cup nondairy creamer
• 1/2 cup water
• 1/4 cup sherry wine
• 1/2 teaspoon hot sauce
• 2 tablespoons unsalted margarine
• 2 tablespoons flour
• 1/2 teaspoon paprika
• 1 teaspoon curry powder
• 1 tablespoon no salt added catsup

Preparation

1. Mix nondairy creamer, water, wine, and hot sauce in small bowl and reserve.
2. Place margarine in saucepan and heat to melt. Add flour and stir over low heat for one minute. Stir in reserved nondairy creamer mixture and bring to a boil. Cook 2 to 3 minutes until thickened. 
3. Mix paprika and curry powder with catsup, then stir into the sauce. Bring to a simmer.
4. Serve over hot rice, pasta, chicken or fish.

Nutrients per serving

• Calories: 132
• Protein: 1 g
• Carbohydrate: 9 g
• Fat: 8 g
• Cholesterol: 0 mg
• Sodium: 25 mg
• Potassium: 59 mg
• Phosphorus: 23 mg
• Calcium: 10 mg
• Fiber: 0.3 g

Renal and Renal Diabetic Food Choices

• 1-1/2 fat
• 1/2 high-calorie

Helpful Hint

• This sauce is good served with rice or pasta. It can also be used with leftover meat, fish or poultry.
• Using nondairy creamer lowers the potassium and phosphorus content as compared to milk.

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