Salad Curry Bowl

  • Servings
  • Cook Time
    50 Min

Cooking Directions

  • 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.

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  • 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
  • lettuce, chopped
  • 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