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.
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!
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!
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.)
Sugar-Free Curry Ketchup
- 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
- Add all ingredients to a food processor fitted with an S-blade. Puree until smooth, stopping to scrape down sides as needed.
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