Curry with Sweet Potatoes and Wiener Sausage
For this recipe use...
1 pkg House Vermont Curry Mix 8.8oz
4 medium onions, chopped
1 medium carrot, cut into bite-size pieces
24 pieces small wieners, cut into bite-size pieces
2 medium sweet potatoes; cut into bite-size pieces
6 cups (1400 cc) water
In large skillet, cook and stir fry onions, sweet potatoes and carrot in cooking oil.
Add water and heat to boil. Remove any white film that floats up. Simmer until vegetables are tender.
Remove from heat; stir in House Vermont Curry mix. Simmer and stir occasionally, until smooth.
Cook wieners in oil in small skillet. Garnish over curry.
Serve over steamed or boiled rice.