Paprika & Asparagus Curry

  • Servings
  • Cook Time
    25 Min

Cooking Directions

  • In a frying pan, heat vegetable oil and sauté pork, onion, eggplant, asparagus, and bell pepper.
  • Add water and bring to a boil, skim off any white foam from the top of the liquid.
  • Remove from heat. Break up House Foods Vermont Curry roux into pieces and add to the pan. Return to heat and cook over low heat for 5 minutes.
  • Serve hot with rice.

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  • ½ pkg., House Foods Vermont Curry Mild 8.11oz.
  • ½ lb. pork, thinly sliced
  • 1 onion, cut into bite-size pieces
  • 2 small eggplants, cut into bite-size pieces
  • 6 asparagus spears, cut into bite size pieces
  • 1 red bell pepper, cut into large bite size pieces
  • 1 Tbsp. vegetable oil
  • 2¾ cups water