Curry Ginger Pea Dip

Diseases and conditionsDiet and nutritionDiabetesDiet and meal planningDialysis dietCKD diet
Curry Ginger Pea Dip, ideal for CKD patients. Low in calories, sodium, and fat. A flavorful, creamy dip that's both nutritious and satisfying!
Meal TypeAppetizer, Dinner, Lunch, Side dish, Snack 
DietsDairy free, Low carb, Low phosphorus, Low potassium, Low protein, Low sodium 
Ingredients
Yield:
Serves 4
  • 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
Curry Ginger Pea Dip
Directions
Prep: 20 min, Cook: 5 min, Total: 25 min
  1. Place all the ingredients together in a blender with 2 tablespoons of water.
  2. Puree until it is smooth and add more water as necessary to get the desired "dip" consistency.
  3. Taste and adjust spices as necessary.
  4. Serve with salt-free rice crackers or toasted low-sodium corn tortillas.
Nutritional Information
  • 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