Skip to Content
Spice & Seasonings
About Japanese Curry
Paprika & Asparagus Curry
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.
In this Recipe
Vermont Curry Sauce Mix Mild
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
Check out more delicious recipes
Spinach & Cheese Curry
Beef and Celery Curry