Curry Ginger Pea Dip, ideal for CKD patients. Low in calories, sodium, and fat. A flavorful, creamy dip that's both nutritious and satisfying!
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
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Directions
Nutritional Information Prep: 20 min, Cook: 5 min, Total: 25 min
- 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.
- Calories 49
- Carbohydrates 9.9 g
- Dietary Fiber 2.4 g
- Protein 2.6 g
- Fat 0.3 g
- Saturated Fat 0 g
- Sodium 29.1 mg
- Potassium 97.3 mg
- Calcium 11.2 mg
- Phosphorus 48 mg