Grilled Sweet Potato Wedges with Curry Ketchup
Now let’s talk about that curry ketchup. I smothered it on everything on my plate, including the filet mignon. Why haven’t I made this before? I am a huge curry fan and in England, we will put curry sauce on just about anything and this ketchup is perfect for putting on just about anything. Forget boring old tomato ketchup, this is newest thing for me. It’s tangy, it’s slightly sweet and you get a little bit of heat on the back end, not too much, but just enough. Maybe I’ll incorporate it into an amazing burger recipe, hmmm…
If you’ve tried these Grilled Sweet Potato Wedges with Curry Ketchup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 4 sweet potatoes, scrubbed clean
- Olive oil
- Freshly ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, grated
- 2 teaspoons mild curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon white wine vinegar
- 1 -15 ounce can tomato sauce
- 2 tablespoons agave nectar or 3 tablespoons brown sugar
- Wrap 1 potato in a paper towel and microwave on high for 2 minutes. Turn and repeat. Do this until the potato is slightly soft to the touch.
- Repeat with the other potato.
- Allow the potatoes to cool.
- When they are cool, cut into wedges.
- Preheat your outdoor grill or indoor grill pan.
- Brush the wedges with olive oil and sprinkle with salt, pepper and fresh rosemary.
- Grill on each side for 3-4 minutes until you get nice grill marks.
- To a large saucepan over medium heat add olive oil.
- Add the chopped onion and sauté for about 5 minutes until softened.
- Add the grated ginger and garlic, stir and cook for 1 minute.
- Add the curry, garam masala, ground coriander, smoked paprika, salt and pepper.
- Stir until mixed with the onions for about 1 minute until fragrant.
- Add the tomato paste and stir into the onion and spices.
- Add the white wine vinegar (stand back and do not breathe in the fumes) and stir to mix.
- Add the tomato sauce and mix well.
- Simmer for 15 minutes until it is thick and the constancy of ketchup. If it gets too thick, add water, 1 tablespoon at a time.
- Blend in the blender or use an immersion blender to make smooth.
- Transfer to a sealed container.
*The ketchup will keep in an airtight container in the fridge for up to 1 week.
Serving Size:1 potato
Amount Per Serving: Calories: 288Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1267mgCarbohydrates: 53gFiber: 7gSugar: 28gProtein: 5g