Thursday, March 13, 2014

Ketchup-Curry Cauliflower

Having just received a sample of Sosu's Ketchup, I decided to use it in to create a Ketchup-Curry Cauliflower dish. This ketchup is made with two pounds of freshly picked organic California tomatoes. There is no tomato paste, no high fructose corn syrup, and no artificial preservatives.

In this dish, you mix the ketchup with curry paste to make a curry that thoroughly coats the cauliflower. To be completely honest, it wasn't as good as I thought it would be. It is definitely an easy, quick meal to make, but I really prefer the ketchup as a condiment. This ketchup is really unique in that it is sweet and tangy -- and it also isn't red. It's more of an orange color. That makes me wonder what goes into making most ketchups red!  The only ingredients are tomatoes, apple cider vinegar,  cane sugar, and sea salt. If you find this in your grocery store, definitely give it a try. Okay, on to the recipe.

Ketchup-Curry Cauliflower
Serves 2

  • 2 Tbsp olive oil
  • 2 tsp curry paste (be sure it does not contain fish sauce)
  • Head of cauliflower, broken into bite-size pieces
  • 4 Tbsp water
  • 4 Tbsp Sosu Classic Ketchup
  • Fresh parsley
  • 1 lemon
  • Salt to season

Heat olive oil in a saute pan on medium heat. Add the curry paste and cook until browned for about 30 seconds. Add the cauliflower and cook until browned, stirring regularly, for about 5 minutes. Add the ketchup and water and mix to coat the cauliflower being sure to mix the curry paste in as well. Cook for another 5 minutes.

Serve over quinoa, if desired and garnish with parsley. A squeeze of half a lemon in each dish gives it the oomph it needs.

Full Disclosure: Although the ketchup was provided to me for free to review, that in no way influenced my veracious opinion.  

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