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Recipe Tags

Easy Indian Quick Stir-fry Vegetarian

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Nutrients per serving

  • Calories  80
  • Protein  1.0 g
  • Carbohydrates  4 g
  • Fat  7 g
  • Cholesterol  8 mg
  • Sodium  30 mg
  • Potassium  226 mg
  • Phosphorus  36 mg
  • Calcium  23 mg
  • Fiber  1.3 g

Vegetables

Zucchini Stir-Fry

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita dietitian Usha from Missouri.

Portions: 4     Serving size: 1/2 cup

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon  cumin seeds
  • 2 cups fresh zucchini, peeled and sliced
  • 1/2 cup red onion, sliced
  • 1 teaspoon black pepper powder
  • 1 tablespoon lemon juice
  • 1/4 cup green coriander leaves (cilantro), chopped

Preparation

  1. Heat butter and olive oil in a nonstick skillet over medium heat.
  2. Sauté cumin seeds to brown.
  3. Add zucchini and onion and sprinkle with black pepper powder. Stir a few times to mix.
  4. Cover and cook for approximately 5 minutes to medium tenderness, stirring a few times.
  5. Add lemon juice and chopped coriander leaves. Mix, cook another minute and serve. 

Renal and renal diabetic food choices

  • 1 vegetable, medium potassium
  • 1 fat

Carbohydrate choices

1

Helpful hints

  • Coriander leaves are also known as cilantro, dhania, Chinese parsley and Mexican parsley.
 

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