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Spice & Seasonings
About Japanese Curry
Salad Curry Bowl
In a large pot, heat vegetable oil over medium high. Add pork, onions and carrots and cook for about 10 minutes.
Add water and bring to a boil, skim off any white foam from the top of the liquid. 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 it to the pot. Mix well. Heat again and simmer for additional 10 minutes over low heat.
Fill up bowl with rice and top with lettuce, cherry tomatoes, cucumber, okra, and corn. Pour curry over bowl. Serve hot.
In this Recipe
Vermont Curry Sauce Mix Medium Hot
½ box, House Vermont Curry. Med Hot 8.11oz
½ lb. pork, chopped
2 medium onions, cut into bite size pieces
2 small potatoes, cut into bite size pieces
1 small carrots, cut into bite size pieces
1 Tbsp. vegetable oil
3½ cups water
1 small basket cherry tomatoes, cut in halves
1 cucumber, chopped
½ cup okra, boiled and cut into large bite size pieces
⅓ cup frozen kernel corn
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