Friday Recipe: Curry Spiced Hot Dog Pitas

August 16, 2012

By Lana Buseman 

Curry Spiced Hotdog PitasA hotdog is an American staple and what city you live in often dictates how you top your dog—whether you use lots of ketchup or absolutely none at all! Hotdogs might be a popular grilling go-to but they often get a lot of flack for being unhealthy and full of additives. By substituting all beef hotdogs, such as Hebrew National, or choosing an all-natural product you can avoid buying a hotdog with unhealthy fillers. This recipe is a healthier take on the American classic that brings fragrant Indian flavors and bright veggies to play while subbing out the white bread bun for a whole wheat
toasted pita.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons minced fresh ginger
  • 4 cloves garlic, peeled and thinly sliced
  • ½ cup carrots, thinly sliced
  • 1 large onion, diced
  • Salt and freshly ground black pepper
  • 1 ¼ teaspoon curry powder
  • ½ teaspoon paprika
  • 2 tablespoons ketchup
  • 1 large tomato, diced
  • One 12-ounce package hot dogs, sliced about 1/16-inch thick, such as Hebrew National Handful fresh cilantro leaves, minced
  • Pita bread, cut in half and toasted, for serving

 Directions

  1. Heat the oil in a large nonstick skillet over medium heat
  2. Add the ginger, garlic, carrots and onions and season with salt and pepper. Cook
    about 5 minutes
  3. Add the curry powder and paprika and toast for about 20 seconds. Stir in the ketchup and tomatoes
  4. Add the hot dogs, stirring to cover them with the tomato mixture. Add 1/4 cup water
    if the mixture is too dry. Cover the skillet and simmer over medium-low heat,
    about 15 minutes
  5. Stir in the cilantro and serve in the pita bread. Enjoy!