Tomato & Gumbo Curry

  • Servings
  • Cook Time
    50 Min

Cooking Directions

  • In a large pot, heat vegetable oil on medium high and sauté pork, onions and carrots for about 10 minutes.
  • Add half of cut tomatoes in to pot and cook for 2 minutes.
  • Add water and bring to a boil, skim off any white foam from the top of the liquid. Once water starts boiling, reduce heat and simmer over low to medium heat until the mixture softens.
  • Remove from heat. Break up House Vermont Curry roux and add to the pot and mix well. Return to heat and simmer for about 5 minutes over low heat.
  • In a bowl, heat potatoes in the microwave for 3-4 minutes, uncovered.
  • In a frying pan, heat vegetable oil and lightly sauté eggplants, and okra. Add bell peppers and potatoes.
  • Add vegetables and remaining tomato into curry sauce and stir until everything is mixed together. Serve hot with rice.

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  • ½ box, House Vermont Curry Med Hot 8.11 oz.
  • ½ lb. pork, chopped
  • 2 onions, thinly sliced
  • 1 tomato, cut into bite size pieces
  • 2 Tbsp. vegetable oil
  • 3¼ cups water
  • 2 small potatoes, cut into 4 pieces
  • 2 small eggplants, cut into bite size pieces
  • 1 yellow bell pepper, cut into bite size pieces
  • ½ cup okra, cut into bite size pieces