Living in LA is great for several reasons.
The weather is an obvious one, it’s pretty much always perfect. Annoyingly so, actually.
I’m mortified that my midwest self actually uttered, “Ew, the sun is coming out,” the other day.
Then there’s the ocean, the mountains, the city, the food…ok, ok.
And there’s no shortage of burgers. It’s well-known that LA loves its burgers and the amount of burger restaurants is enough to prove that. Keeping up with every new burger joint (and still visiting the favorites) is a lot of work, let me tell you.
So a few weeks ago, we finally visited The Golden State (as seen on DDD) for a Sunday afternoon burger. The menu is really small, with really only one burger (and then turkey and vegetarian options) available. But the burger was great. It was just a really good burger, great bun and great toppings (bacon, arugula, cheese). But the fried sweet potato wedges with garlic aioli I got on the side? So ridiculously good. And they have curry ketchup, so I was dipping the sweet potato wedges in the aioli and then the curry ketchup.
I’m still thinking about it.
And because we eat sweet potatoes in the form of fries/wedges/tots/chips on a very regular basis, I figured I needed my own curry ketchup.
Lucky for you (and me I suppose), it couldn’t be easier! Now before you want to skip a step and add the curry powder straight to the ketchup, trust me when I say that the one-minute dip in oil, gives it a much deeper flavor and is so worth it. And it takes a minute.
Serve it anywhere you would ketchup, but especially with sweet potato fries!
Prep Time: 5 minutes
Cook Time: 1 minute
Keywords: saute appetizer side gluten-free
Ingredients (1 cup ketchup)
- 1 1/2 Tbsp olive oil
- 3/4 Tbsp curry powder
- 1 cup ketchup
Heat olive oil over medium heat.
Add curry powder to oil and heat until fragrant, about a minute, stirring constantly.
Mix curry oil and ketchup together and let flavors meld for at least an hour.
Serve anywhere you would ketchup!