Curry Ketchup

While at a brewery with our husbands, we were all blown away by a curry ketchup that came with one of our meals. Of course, we had to make our own, whole-food, plant-based version! This versatile dip adds so much more flavor than your standard ketchup and is a fun twist on a typical condiment.

 

Oil-Free, Sugar-Free Curry Ketchup and Polenta Fries

 

The ingredient list on the back of your typical ketchup reveals high fructose corn syrup and corn syrup. These highly processed sugars make up 25% of the bottle. You read that right – 25%! Often when sweetening a recipe, we use dates rather than a processed sweeteners, providing sweetness, fiber and nutrients.

This flavorful ketchup has endless possibilities! It goes great with Baked Sweet Potato Fries, Simple Lentil Patties, Savory Lentil Cups, Sweet Potato Black Bean Quinoa Patties, Lentil Nuggets, and Bomb Beet Burgers.

Let us know how you use this curry ketchup in the comment section!

 

Oil-Free, Sugar-Free Curry Ketchup and Polenta Fries

 

Want to make the polenta fries in the photos above? Simply buy a 24-ounce tube of polenta (regular or flavored) like the ones shown in the photo below, cut into 1/3-inch thick fries and bake at 400F for about 30 to 40 minutes (or until crispy), flipping halfway through.

You can also make polenta fries from scratch. Check out that recipe HERE!

 

Store-bought polenta

 

We used this Food Processor for this recipe and any of our other food processing needs. It’s a goodie. (Note this is an affiliate link.)

Oil-Free, Sugar-Free Curry Ketchup and Polenta Fries

Sugar-Free Curry Ketchup

Sugar-free ketchup with a curry twist. Great for dipping and plant-based burgers. Made with tomato paste, spices and dates.
5 from 9 votes
Print Pin
Course: Sauce
Cuisine: American
Keyword: condiment, curry, ketchup
Prep Time: 3 minutes

Ingredients

  • 6 oz. tomato paste
  • 1 cup water
  • 2 T apple cider vinegar
  • 3 garlic cloves
  • 10 Deglet Noor dates pitted
  • 2 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  • Add all ingredients to a food processor fitted with an S-blade. Puree until smooth, stopping to scrape down sides as needed. 

Notes

Store refrigerated in an airtight container for up to 2 weeks. 
Want to make the polenta fries in the photos above? Simply buy a 24-ounce tube of polenta (regular or flavored), cut into 1-inch thick fries and bake at 400F for about 30 to 40 minutes (or until crispy), flipping halfway through.
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

 

 

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.



Leave a Reply

Your email address will not be published.

Recipe Rating