Spinach & Cheese Curry

  • Servings
  • Cook Time
    40 Min

Cooking Directions

  • 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.

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  • ½ box, House Foods Vermont Curry. Mild 8.11 oz
  • ½ lb. pork, thinly sliced
  • 1 onion, cut into bite size pieces
  • 2 small potatoes, cut into bite size pieces
  • 1 carrot, cut into bite size pieces
  • 1 bunch spinach
  • your favorite meltable cheese, cut into bite size pieces
  • 1 Tbsp. vegetable oil
  • 3½ cups water
  • 2 boiled eggs, peeled and halved