Homemade Curry Ketchup with Sweet Potato Fries

It may seem a little labor intensive, but its so worth it. This ketchup was fresh, flavorful, and amazing with sweet potato fries. It only took about 45 minutes total and made almost 3 cups of ketchup! We also used it on a burger with a lean beef patty, tomato, onion, sharp cheddar, and lettuce on a kaiser roll. Don't forget the pickle on the side.

Curry Ketchup

MAKES 3 CUPS

INGREDIENTS

2 T olive oil

1 medium white onion, chopped

1 clove garlic, minced

5 t tomato paste

1 t salt

1 T ground yellow curry

1 t ground mustard

1/2 t smokey paprika

1/8 t ground cloves

1/4 t ground allspice

1/2 t crushed red pepper flakes

1 28oz can crushed tomatoes with juice

1/2 c brown sugar

1/2 c apple cider vinegar

Place oil in a medium saucepan, over medium heat. Sauté onions until they are transparent, tender, and begin to brown. Add the garlic and cook for about 1 minute. Add the tomato paste, salt, and all of the spices to the pan. Stir until the tomato paste is evenly distributed and the spices are fragrant, about 1 minute. Add brown sugar, vinegar, and crushed tomatoes. Stir to combine. 

Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally. 

Remove pan from heat and use an immersion blender to blend the chunky ketchup until smooth. If you don't have an immersion blender, you can carefully blend the warm ketchup in a regular blender. Just be sure to leave the blender lid slightly ajar so the warm contents don't burst the top off. After blending, strain ketchup through a fine mesh strainer. This will remove any unwanted seeds or thickness. 

Store ketchup in an airtight container in the refrigerator for up to a month. 

Sweet Potato Fries

SERVES 2-3

INGREDIENTS

2 sweet potatoes, peeled and cut into fries (1 cm diameter or slightly thicker)

2 T olive oil

1 t garlic powder

salt and pepper

In a large bowl, toss sweet potato fries with olive oil and spices to coat the fries evenly. Preheat the oven to 400 degrees. Spread sweet potatoes in a single layer on a baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5-10 minutes before serving.