Curry with Pork and Apple Purée

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For this recipe use...

SERVINGS

MAKES 12 SERVINGS

INGREDIENTS

1 pkg House Vermont Curry Mix Mild 8.8oz
1 apple, pureed
4 medium onions, chopped
1 lb asparagus, stalks trimmed and peeled
18 ounces pork, cut into bite-size cubes
6 cups (1400 cc) water
vegetable oil

DIRECTIONS

In a large skillet, cook and stir pork and onion in cooking oil.

Add water and heat to boil. Remove any white film that floats up. Add pureed apple; reduced heat and simmer until pork is tender.

Remove from heat; stir in House Vermont Curry Mix. Simmer and stir occasionally, until smooth.

Add asparagus and heat to boil.

Serve over steamed or boiled rice.