Curry Sauce

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Curry Sauce

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

  1. Mix milk, water, wine, and hot sauce in small bowl and reserve.
  2. 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. 
  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.

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

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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