Summer Vegetable Egg Curry

  • Servings
  • Cook Time
    50 Min

Cooking Directions

  • In a large stockpot, heat vegetable oil and sauté pork, onion, potato, carrot, bell pepper, and zucchini.
  • Add water and tomatoes in stockpot. Bring to boil, skim off any white foam from the top of the liquid. Once water starts boiling, reduce the heat and simmer at medium low heat for 15 minutes.
  • Remove from heat. Break up House Foods Vermont Curry roux into cubes and add to mixture. Return to heat and simmer for approximately 10 minutes until curry thickens, stirring occasionally.
  • Meanwhile, whip together 2 egg, 1 tablespoon of milk and pepper into small bowl.
  • In a pan, heat vegetable oil over medium high heat and pour egg mixture into pan and stir them occasionally. Cook eggs until soft scramble (still wet). Repeat 5 more times.
  • Serve with rice, topped with soft scrambled eggs and thickened curry mixture.

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  • ½ box, House Foods Vermont Curry. Med Hot 8.11 oz
  • ½ lb. pork, thinly sliced
  • 1 onion, cut into bite size pieces
  • 1 potato, cut into bite size pieces
  • 1 carrot, cut into bite size pieces
  • 1 small red bell pepper, cut into 1 inch pieces
  • 1 small zucchini, sliced
  • 1 tomato, chopped
  • 1 Tbsp. vegetable oil
  • 3¼ cups water
  • 12 eggs, soft scrambled
  • 6 Tbsp. milk
  • Pinch of pepper