Curry Sauce

Name: Curry Sauce
Cook time: 3 min
Yield: 4

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 3 tablespoons

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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

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

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.

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Renal and renal diabetic food choices

1 fat

Carbohydrate choices

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.

Related Tags:

Easy Indian Lower Protein Stove Top

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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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