Portions : 6
Serving Size : 1 - 1/2 cups
Carbohydrate Choices : 1/2
Diet Types : CKD Non - Dialysis, Dialysis, Diabetes
Renal and Renal Diabetic Food choices : 4 meat, 1/2 vegetable, medium potassium
3 tablespoons all - purpose white flour
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 tablespoons curry powder
4 tablespoons vegetable oil
32 ounces low - sodium chicken stock
1/3 cup carrots, finely chopped
1/3 cup celery, finely chopped
1/3 cup onion, finely chopped
8 ounces mushrooms, sliced
1 cup apple, chopped
1/2 teaspoon white pepper
1 - 1/2 pounds seafood, chicken or beef
1. Combine flour, garlic, ginger, curry powder and vegetable oil in a non-stick, deep skillet (at least 4 quarts) over a medium heat.
2. Stir until curry becomes paste - like.
3. Slowly add broth, and stir until sauce is smooth.
4. Add vegetables, apple and white pepper.
5. Simmer, stirring constantly, for 15 minutes, or until well blended.
6. Bring sauce to a boil and add seafood, chicken or beef.
7. If using raw beef, brown it before adding to curry in step 6, otherwise just add your protein option to curry directly, as in step 6.
8. Simmer curry for 1 - 1/2 hours over a low heat, stirring regularly and serve.
|Calories 281g||Protein 33g|
|Carbohydrates 8g||Fat 13g|
|Cholesterol 70mg||Sodium 128mg|
|Potassium 517mg||Phosphorus 267mg|
|Calcium 35mg||Fiber 2.0g|
This sauce is good served with rice or pasta. It can also be used with leftover meat, fish or poultry.
Using nondairy creamer lowers the potassium and phosphorus content as compared to milk.