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

Calories: 19.2 g

Protein: 0.6 g

Carbohydrates: 3.6 g

Fibre: 1.8 g

Total Fat: 0.8 g

Sodium: 3.1 mg

Phosphorus: 7.54 mg

Potassium: 123.53 mg

Renal Diet Nutrient Analysis

Serving size: 1 Tablespoon - 6 g