Curry Ginger Pea Dip

Appropriate for CKD, Dialysis, Diabetes

Curry Ginger Pea Dip

Serves 4, about 1/4 cup per person

Ingredients:

1 cup frozen peas, boiled or steamed
½ cup frozen corn, thawed
½ – inch piece raw ginger, peeled and chopped
¼ tsp salt-free curry powder
Pinch freshly ground black pepper
Pinch cayenne, optional

Directions:

Place all the ingredients together in a blender with 2 tablespoons of water. Puree until it is smooth and add more water as necessary to get the desired “dip” consistency. Taste and adjust spices as necessary. Serve with salt-free rice crackers or toasted low-sodium corn tortillas.

Analysis:

Calories 49, Fat 0.3 g, Saturated fat 0.0 g, Cholesterol 0.0 mg, Sodium 29.2 mg, Protein 2.6 g, Carbohydrates 9.9 g, Dietary Fiber 2.8 g, Sugars 2.5g, Potassium 97.1 mg, Phosphorus 47.8 mg

This recipe was submitted by Jess Goldman Foung, aka Sodium Girl. For more information on Jess visit her website at sodiumgirl.com.