Sugar-free ketchup with a curry twist. Great for dipping and plant-based burgers. Made with tomato paste, spices and dates.
Course Sauce
Cuisine American
Keyword condiment, curry, ketchup
Prep Time 3 minutesminutes
Ingredients
6oz.tomato paste
1cupwater
2Tapple cider vinegar
3garlic cloves
10 Deglet Noor datespitted
2tspcurry powder
1/4tspsalt
1/4tspground 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.