I made this recipe to take advantage of the organic chicken bratwursts that they're currently selling at Aldi. Currywurst is actually the most popular fast food in Germany. Unfortunately, it has about 1200-1400 calories. Mine has half of that thanks to a low calorie bratwurst and air frying. The curry ketchup is the star of this dish, it's meant to be drowned in curry ketchup. I used an agave-sweetened organic ketchup for this, that still only has 20 calories per tablespoon. I use a method of poaching the bratwurst then sauteing it to get a great brown crust on it. Air-frying the purple potatoes makes them taste crispy on the outside and soft on the inside. Use a good coarse ground salt and fresh cracked pepper for the potatoes, it makes a big difference.

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Currywurst with Purple Potatoes

Ingredients

Curry Ketchup

• 1/3 cup organic ketchup (90 g)
• 1 tsp curry powder (2 g)
• 1/2 tsp smoked paprika (1 g)
• 1/2 tsp onion powder (1 g)
• 1/4 tsp garlic powder (1 g)
• 1 tsp apple cider vinegar (5 g)
• 2–3 tbsp water, to thin (30–45 g)

Purple Potatoes

• 6 oz purple potatoes, cut into 3/4–1 in pieces (170 g)
• 1 tsp avocado oil or EVOO (5 g)
• 1/4 tsp coarse sea salt (to taste)
• Fresh cracked black pepper (to taste)

Chicken Bratwurst

• 2 chicken bratwursts (about 170–200 g total)
• 2 cups water, for poaching (480 ml)
• 1/4 onion, sliced (30 g)
• 1 garlic clove, smashed (3 g)
• 1/2 tsp whole peppercorns (1 g)
• 1 bay leaf
• 1 tsp avocado or algae oil, for searing (5 g, optional)
• Curry powder for final dusting

Procedure

• Make curry ketchup: Whisk ketchup, curry powder, paprika, onion powder, garlic powder, cayenne, and vinegar in a small pan. Add 2 tbsp (30 g) water and warm on low for 5 minutes, stirring. Thin with extra water until drizzleable.
• Cook potatoes: Toss potatoes with oil, salt, and pepper. Air-fry at 400°F (200°C) for 15–18 minutes, shaking halfway, until crisp outside and tender inside.
• Poach brats: In a skillet, simmer water with onion, garlic, peppercorns, and bay leaf. Add brats and poach gently 10–12 minutes; do not boil hard. Remove and pat dry.
• Sear & slice: Drain skillet, add a little oil, and sauté brats over medium heat until golden. Rest 2–3 minutes, then slice into bite-size coins.
• Finish: Plate brat slices and purple potatoes together. Generously cover both with curry ketchup, then dust everything lightly with curry powder. Serve extra sauce on the side.