Avocado Curry

  • Servings
  • Cook Time
    45 Min

Cooking Directions

  • In a large pot, heat vegetable oil over medium high. Cook pork, onions and carrots for about 10 minutes.
  • Add water and bring to a boil, skim off any white foam from the top of the liquid. Add carrots and then simmer over low to medium heat for about 15 minutes until the mixture softens.
  • Remove from heat, break up House Vermont Curry roux and add to pot. Mix well. Return to heat and simmer for about 10 minutes over low heat.
  • In a separate pot, fry sausages with vegetable oil.
  • Fill up a bowl with steamed rice and top with sliced avocados and sausages. Pour thickened curry over rice bowl. Garnish with boiled eggs and bell pepper; serve hot.

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  • ½ pkg. House Foods Vermont Curry Mild 8.11 oz.
  • ½ lb. pork, thinly sliced
  • 2 onions, cut into bite size pieces
  • 2 small potatoes, cut into bite size pieces
  • 1 small carrot, sliced
  • 1 Tbsp. vegetable oil
  • 3½ cups water


  • 1 avocado, sliced
  • 4 sausages, sliced in a diagonal
  • 2 boiled eggs, peeled and halved
  • ½ cup red and yellow bell peppers, cut into thin strips