curry ketchup

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.

curry ketchup | a nutritionist eats

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.

curry ketchup | a nutritionist eats

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.

curry ketchup | a nutritionist eats

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.

curry ketchup | a nutritionist eats

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!

Curry Ketchup

by Emily Dingmann

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

Instructions

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!

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Comments

  1. says

    Yummy this is such a fun idea! I’m totally jealous of that weather right about now after coming back from a cruise to freezing cold VA temps — maybe I need to move to LA — my body does NOT like this cold stuff!! :P

  2. says

    This needs to be a staple with our sweet potato fries, too :) So jealous of your weather… weekend high here is barely gonna be above zero! Eek!

  3. says

    I am very jealous of your nice LA weather. It’s been pretty cold where I’m from. Below freezing temperature already.

    Curry ketchup is definitely pretty adventurous. I wonder who thought up of it.

    I’ll definitely be trying it with my yam fries next time. I love how easy it is to make.

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