Homemade Curry Ketchup

With grilling season wide open, I can’t thank my foodie friend Debi at Life Currents enough for posting her delicious homemade ketchup recipe. Debi, seriously girlfriend, I bow to your culinary genius.

Now, I wouldn’t be a full-blooded Belgian, if I didn’t turn this saucy deliciousness into an authentic Belgian staple: curry ketchup. It’s one of those things that I was forced to abandon when I came to America… Or so I thought. Nothing screams Belgium more than a good old paper cone baggie of crispy hot fries, accompanied by a zesty curry wurst (frikandel) with freshly diced onions and curry ketchup. It’s how we roll in Belgium.

HOMEMADE CURRY KETCHUP
(adapted from a recipe by Life Currents)

– 1 6oz can of tomato paste
– 1/4 cup of water
– 1/4 cup of white vinegar
– 1/4 cup of blue agave syrup (or honey)
– 1/2 tsp of brown sugar
– 1 tsp of sweet curry powder
– 1/2 tsp of cayenne pepper
– 1/4 tsp of onion powder
– 1/8 tsp of garlic powder
– 1/4 tsp of salt

In a medium sauce pan, combine all ingredients and bring to a boil. Turn heat to low and simmer for 10-15 min. Let cool and store in an airtight container in the fridge.
For regular ketchup, omit the curry and cayenne pepper, an “up” the brown sugar to 1tsp, instead of 1/2 tsp… or head on over to Life Currents!

Tags: American, BBQ, curryketchup, dip, healthy, Ketchup, paleo, sauce, vegan, vegetarian, zesty