Curry with Pork and Apple Purée
For this recipe use...
MAKES 12 SERVINGS
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
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.