Blanch spinach, once cooled drain and squeeze out excess water. Cut into half inch pieces.
In a large pot, heat vegetable oil and add pork, onions, carrots, and potatoes.
Once pork and vegetables have cooked, add water and bring to a boil. Skim off any white foam from the top of the liquid. Reduce heat and simmer mixture over low to medium heat until the mixture softens.
Remove from heat, break up House Foods Vermont Curry roux and add to the pot, mix well. Return to heat and simmer over low heat until sauce thickens. Add spinach and cheese and cook for 1 minute.
To serve, pour curry over rice and garnish with boiled egg.