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Honey-Maple Trail Mix
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Pineapple and Pepper Curry
Diet Types:
Portions: 4
Serving Size: 2/3 cup
Ingredients
- 2 cups green bell pepper
- 1/2 cup red onion
- 1 tablespoon cilantro
- 5 cherry tomatoes
- 1 tablespoon ginger root
- 2 tablespoons vegetable oil
- 1/2 cup pineapple tidbits, canned in juice
- 1 teaspoon curry powder
- 1/2 tablespoon lemon juice
Nutrients per serving
Calories 107
Protein 1 g
Carbohydrates 10 g
Fat 7 g
Cholesterol 0 mg
Sodium 4 mg
Potassium 232 mg
Phosphorus 26 mg
Calcium 19 mg
Fiber 1.9 g
Preparation
- Chop bell pepper, onion, and cilantro. Cut cherry tomatoes in half. Shred ginger root.
- Heat oil and when hot add ginger and red onion. Cook until onion is transparent.
- Microwave peppers on high for 6 minutes. Add the peppers to onion mixture. Close the lid of the pan and cook on low for 10 minutes, stirring to avoid burning peppers.
- Add pineapple tidbits and simmer for 2 minutes. Add curry powder and cilantro. Turn the vegetables once and let simmer on low for 2 minutes.
- Garnish with cherry tomatoes and lemon juice before serving.
Renal and renal diabetic food choices
- 1-1/2 vegetables, medium potassium
- 1 fat
Carbohydrate choices
1/2Helpful hints
- Serve curry with bread or rice.
Submitted by:
DaVita dietitian Rupa from New Jersey.Get Free Kidney-Friendly Cookbooks
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