Curry Ketchup with Fries. A delicious savoury creamy curry sauce over thick cut fries. A popular Swiss German dish. This recipe is vegan.
I learned about this dish on my travels to Switzerland. I had it once and I was literally addicted and knew I had to make my version from home.
If you've never tried curry ketchup, then I highly recommend you do especially if you enjoy curry and ketchup. This curry ketchup is also commonly known as currywurst sauce.
German currywurst sauce is very popular in Europe. As the name suggests it originated from Germany making its way over to Switzerland. Switzerland has many German residents and Swiss-German is their primary language.
The curry ketchup recipe is pretty simple to make and the sauce itself doesn't take too long to make! You can even save it for leftovers for another day in a resealable container.
Typically Currywurst sauce is served over the fries and a bratwurst. However, I wanted to share a vegan version omitting the sausage. Alternatively you can use a vegan sausage if you're craving some chewiness with this dish!
This recipe was adapted from A Daring Gourmet. Please check out her blog for more amazing recipes like this!
Other recipes you may like!
CURRY LIME FRIES WITH CURRY SRIRACHA MAYO
GARLIC ROASTED FRIES WITH SRIRACHA VEGAN MAYO
VEGAN KIMCHI FRIES
SESAME NORI FRIES
VEGAN FRIES SUPREME
BAKED SWEET POTATO FRIES
What does curry ketchup taste like?
The sauce tastes like a thick, creamy, curry with a hint of ketchup and it’s delicious. It’s also sweet smelling thanks to the cinnamon. It pairs really well with thick cut fries or on a sausage.
For this recipe
You will need the following ingredients for my easy curry ketchup fries:
Fries:
- 10-12 small to medium size russet potatoes, peeled and sliced into thick fries
- 2 tbsp avocado oil
- 1 tsp sea salt
Required: 2 baking sheets
Currywurst sauce recipe:
- 1 tablespoon olive oil
- 1 ½ tablespoons curry powder
- ½ cup chopped yellow onion
- 1 small clove garlic
- 1 tablespoon paprika powder
- ⅛ teaspoon ground cinnamon
- 1 cup organic ketchup
- 1 tablespoon tomato paste
- 5 tablespoons vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cane sugar
- ¼ teaspoon mustard
- 1 tablespoon maple syrup
- 1 teaspoon vegan Worcestershire sauce
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Required: Blender or immersion blender
How to make a currywurst sauce with fries
Fries:
- Preheat oven to 450 degrees F. Lay cut fries on a lined baking sheet. Drizzle avocado oil and sea salt over top. Massage oil and salt into fries until well coated. Spread them evenly across your baking sheets to ensure there’s sufficient space between the fries.
- Bake for 30 minutes flipping them over halfway through. If you’re using more than 1 oven rack, swap the the baking sheets between the center and lower rack.
Sauce:
- Meanwhile, in a medium non stick pot set over medium heat, add olive oil, onions and garlic. Sauté until translucent.
- Lower the heat then add in the remaining ingredients. Mix until well combined. Then remove from the stove top and using an immersion or blender, blend until smooth and creamy. Serve hot with fries. Leftover sauce: The sauce can last up to a month in a sealed container.
Give it a try!
Well I hope you give my Curry Ketchup with Fries recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this easy currywurst sauce with ketchup, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my DIY currywurst sauce, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Curry Ketchup with Fries.
Equipment
Ingredients
Fries:
- 10-12 russet potato peeled and sliced into thick fries
- 2 tbsp avocado oil
- 1 tsp sea salt
Sauce:
- 1 tablespoon olive oil
- ½ cup onion chopped
- 1 garlic clove
- 1 ½ tablespoons curry powder
- 1 tablespoon paprika powder
- ⅛ teaspoon ground cinnamon
- 1 cup ketchup
- 1 tablespoon tomato paste
- 5 tablespoons vegetable broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon cane sugar
- ¼ teaspoon mustard
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Fries:
- Preheat oven to 450 degrees F. Lay cut fries on a lined baking sheet. Drizzle avocado oil and sea salt over top. Massage oil and salt into fries until well coated. Spread them evenly across your baking sheets to ensure there’s sufficient space between the fries.
- Bake for 30 minutes flipping them over halfway through. If you’re using more than 1 oven rack, swap the the baking sheets between the center and lower rack.
Sauce:
- Meanwhile, in a medium non stick pot set over medium heat, add olive oil, onions and garlic. Sauté until translucent.
- Lower the heat then add in the remaining ingredients. Mix until well combined. Then remove from the stove top and using an immersion or blender, blend until smooth and creamy. Serve hot with fries. Leftover sauce: The sauce can last up to a month in a sealed container.
I love the complex flavor or your homemade curry ketchup. Talk about a totally tasty way to jazz up plain ketchup!
Wow this was so good! I found it because I was in dire need for curry ketchup but I wanted the vegan version. Thank you!!!!