Curry Sauce
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Portions:
4
Serving
Size:
3 tablespoons
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
Ingredients
- 1/2 cup 1% low fat milk
- 1/2 cup water
- 1/4 cup sherry wine
- 1/2 teaspoon hot sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1/2 teaspoon paprika
- 1 teaspoon curry powder
- 1 tablespoon no salt added catsup
Preparation
- Mix milk, water, wine, and hot sauce in small bowl and reserve.
- Place butter in saucepan and heat to melt. Add flour and stir over low heat for one minute. Stir in reserved milk mixture and bring to a boil. Cook 2 to 3 minutes until thickened.
- Mix paprika and curry powder with catsup, then stir into the sauce. Bring to a simmer.
- Serve over hot rice, pasta, chicken or fish.
Helpful hints
- This sauce is good served with rice or pasta. It can also be used with leftover meat, fish or poultry.
- The original recipe contained liquid nondairy creamer instead of milk. This was changed because the majority of nondairy creamers now contain phosphate additives, an undesirable ingredient for those following a kidney diet. Some brands of half & half creamer also contain phosphate additives.
Nutrients per serving
Calories 82
Protein 1 g
Carbohydrates 6 g
Fat 6 g
Cholesterol 17 mg
Sodium 33 mg
Potassium 88 mg
Phosphorus 39 mg
Calcium 45 mg
Fiber 0.4 g
Added Sugar
Renal and renal diabetic food choices
- 1 fat
Carbohydrate choices
0
Submitted by: 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.
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