Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/curry-spice-blend/

Curry Spice Blend

Adapted from St. Paul’s Hospital renal dietitian resources.

Photo by Dmitry Mishin on Unsplash

Curry Spice Blend

Ingredients

2 tbsp
turmeric
2 tbsp
ground coriander
1 tbsp
ground cumin
2 tbsp
ground cardamom
2 tsp
ground ginger
2 tsp
black pepper
1 tsp
ground cloves
1 tsp
cinnamon
1 tsp
ground nutmeg

Directions

In a bowl, combine all the ingredients and whisk gently to combine. Package the mixture in an airtight container until ready to use.

Best for vegetables, lentils, chickpeas, and chicken.

The nutritional analysis is based on a 6 g serving, which is equivalent to approximately 1 tablespoon.

Nutrient Analysis

Renal Diet Nutrient Analysis

Servings per recipe: 14

Serving size: 1 Tablespoon - 6 g

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup