Homemade Cannabis Infused Curry Ketchup
There’s a condiment most North Americans have never tried, and it’s been quietly making everything better in Germany and the Netherlands for decades.
Curry ketchup. Spiced, tangy, slightly smoky, and deeply satisfying. I discovered it during time I spent in Germany, and I came home a changed woman. The stuff goes on currywurst, yes, but also fries, grilled meat, scrambled eggs, and honestly anything that could use a little adventure.
This week I’m bringing it into your kitchen with a cannabis twist, because infusing a condiment is one of the smartest moves you can make as a home edibles maker. You dose the sauce, not the whole meal. You control every single variable. And you end up with something so good it doesn’t even feel like medicine.
This recipe originally came from It’s All Going to Pot, the Willie Nelson cannabis cookbook I reviewed in Episode 287. That episode is worth a listen if you missed it.
Listen to this episode:
What Is Curry Ketchup?
It’s exactly what it sounds like: traditional ketchup leveled up with curry powder and a little extra spice. The result is warm, tangy, and complex in a way regular ketchup will never be. In Germany it’s the default topping for currywurst, the beloved street food that’s basically a sliced bratwurst drenched in sauce and dusted with more curry powder. Served with a side of fries, it’s the kind of thing you eat standing up at a market stall and remember for years.
Making it at home gives you full control over the heat level, the sweetness, and the cannabis dose. Your kitchen is the best dispensary you’ll ever have.
The Recipe: Curry Ketchup
This is a straightforward recipe with a short ingredient list. The active cooking time is about 15 minutes. The cannabis infusion goes into the oil at the start, which means every tablespoon of the finished ketchup carries an even dose. My batch came out to approximately 79mg THC per tablespoon based on the potency of the oil I used. Yours will be different depending on your infusion. Use the Bite Me Dosage Calculator before you make this so you know exactly what you’re working with.
Yield: Approximately 1 cup Prep time: 10 minutes Cook time: 15 minutes
Ingredients
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons cannabis-infused avocado or grapeseed oil
- 1 can (156ml / 6oz) tomato paste
- 3 tablespoons white vinegar
- 2 tablespoons agave syrup or honey
- 2 teaspoons curry powder (adjust to taste)
- Pinch of salt
- 2 to 3 tablespoons water for deglazing
Instructions
1. Warm the infused oil. In a medium pan over medium-low heat, add the cannabis-infused oil. You want the heat low enough to avoid degrading the cannabinoids. This is the step that makes the whole thing medicated, so take care here.
2. Cook the onion and garlic. Add the chopped onion and minced garlic to the pan. Cook, stirring occasionally, until softened and lightly golden. This takes about 5 to 7 minutes and builds the flavor base.
3. Add the tomato paste and deglaze. Stir in the tomato paste. Add 2 to 3 tablespoons of water to loosen everything and scrape up any bits from the bottom of the pan.
4. Season and simmer. Add the white vinegar, curry powder, agave or honey, and a pinch of salt. Stir well to combine. Let the mixture cook for about 5 minutes, stirring occasionally, until everything is incorporated and fragrant.
5. Blend until smooth. Transfer the mixture to a blender and blend until smooth. Taste and adjust. More curry powder if you want more warmth, more agave if you want more sweetness, more vinegar if it needs brightness.
6. Rest before serving. The flavors improve after the ketchup sits for a bit. Give it at least 30 minutes before serving, or make it the day before and refrigerate overnight.
Store in a sealed jar in the fridge for up to two weeks.
A Note on Dosing
The recipe I made came out to approximately 79mg THC per tablespoon. That is a significant dose. If you’re newer to edibles or making this for the first time, I’d strongly recommend either reducing the amount of infused oil, using a lower-potency infusion, or both.
Run your numbers through the Bite Me Dosage Calculator before your first batch. Know what’s in a serving. Write it down. If you want a dedicated place to track your batches and results, the Bite Me Dose Diary is built exactly for that.
Start low. Taste a small amount and wait at least two hours before deciding you need more. Ketchup is easy to eat too much of, especially when it tastes this good.
How to Use It
Once you’ve got a jar in the fridge, here’s what to do with it.
The obvious choices: fries, bratwurst, burgers, grilled cheese. These are obvious for a reason.
The slightly less obvious ones: use it as a dipping sauce for roasted vegetables, add a spoonful to scrambled eggs, stir it into meatloaf, or use it as a base for BBQ sauce when you want something with more depth. It’s also unexpectedly good on a breakfast sandwich.
The move for a proper currywurst experience at home: slice a grilled bratwurst, pour the curry ketchup generously over the top, dust with extra curry powder, and serve with fries. It’s a full meal and a good one.
Make It Your Own
A few variations worth trying:
- Add a pinch of smoked paprika for a smoky note
- Add a tiny amount of cayenne if you want more heat
- Swap agave for coconut sugar for a slightly different sweetness
- If avocado or grapeseed oil isn’t what you used in your infusion, any neutral high-smoke-point oil works fine
If you’re making a non-infused batch for others at the table, just use regular oil in place of the cannabis oil. Same recipe, same taste, no dose.
Resources
- Bite Me Dosage Calculator – run your numbers before you cook
- Bite Me Dose Diary – track your batches and results
- Cannabis Edibles Recipes – more recipes from the Bite Me kitchen
- Cannabis Infusions Complete Guide – everything you need to make a quality infused oil
- Episode 287: It’s All Going to Pot, the Willie Nelson Cannabis Cookbook – the episode that inspired this recipe
That’s it for this week friends. Please email me any questions, comments, pictures of your creations or anything else, I love hearing from listeners! Direct messages to stayhigh@bitemepodcast.com or the podcast hotline.
You can also support the show by subscribing, sharing episodes, leaving a review or buying me a cookie! Whatever way you choose, I’m grateful that you’re listening.
Stay high,
Margaret
FAQ For Cannabis Infused Curry Ketchup
Can I use any cannabis-infused oil? Yes. Avocado and grapeseed oil both work well because they have a neutral or mild flavor that doesn’t fight the curry. Coconut oil would add a detectable flavor. Infused olive oil could work but will be more assertive. Whatever you use, make sure the infusion is strained and finished before you start.
What if I don’t have infused oil? Make it non-infused. This recipe is excellent without cannabis and makes a genuinely good condiment on its own. You can also swap the infused oil for CBD oil if you want the wellness benefits without the psychoactive effect.
How do I know how much THC is in each serving? You need to know the potency of your infused oil to calculate the dose per tablespoon. The Bite Me Dosage Calculator walks you through this. The variables are the potency of your flower, the weight of oil you used, and the volume of the finished recipe.
How long does it keep? Stored in a sealed jar in the refrigerator, it keeps for about two weeks. The flavor actually improves after the first day as everything melds together.
Can I freeze it? Yes. Freeze in small portions so you can thaw only what you need. Ice cube trays work well for this.
What’s the best curry powder to use? A standard mild yellow curry powder works well here. If you like more heat, use a hot curry blend or add a pinch of cayenne. The recipe is forgiving, so adjust to your taste.
Can I make a big batch? Absolutely. The recipe scales easily. If you’re making a large batch with infused oil, make sure you track the total volume of oil and total potency so your per-tablespoon dose calculation stays accurate.
Timestamps For Curry Ketchup Audio
Episode 288 Cannabis Infused Curry Ketchup (00:00:03)
Margaret introduces the episode and expresses her passion for podcasting and cannabis.
Trivia Question (00:01:00)
Margaret presents a trivia question related to an Olympic athlete and cannabis.
Cannabis Infused Curry Ketchup Overview (00:02:07)
Discussion about curry ketchup, its popularity, and inspiration from Willie Nelson’s cookbook.
What is Curry Ketchup? (00:03:20)
Margaret explains curry ketchup’s characteristics and its common uses in various dishes.
Ingredients for Curry Ketchup (00:05:32)
Overview of the simple ingredients needed to make homemade curry ketchup.
Dosing Cannabis (00:07:28)
Emphasis on the importance of dosing when infusing cannabis into the ketchup.
Recipe Preparation Steps (00:08:32)
Margaret walks through the simple steps to prepare the curry ketchup.
Taste Testing and Adjustments (00:09:30)
Advice on taste testing and adjusting flavors for the best results.
Serving Suggestions (00:11:08)
Suggestions for pairing the curry ketchup with various foods.
Conclusion and Call to Action (00:12:03)
Margaret wraps up the episode and encourages listeners to share their experiences.
[…] Curry Ketchup episode […]