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Spice & Seasonings
About Japanese Curry
Tomato & Gumbo Curry
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.
In this Recipe
Vermont Curry Sauce Mix Medium Hot
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
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