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 Curry
with Pork and Apple Puree
Serves 12
INGREDIENTS:
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1
package House Vermont Curry Mix
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1
apple, pureed
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4
medium onions, chopped
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1
pound asparagus, stalks trimmed and peeled
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18
ounces pork, cut into bite-size cubes
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6
cups (1400 cc) water
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Vegetable
oil
DIRECTIONS:
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In
a large skillet, cook and stir pork and onion in cooking oil.
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Add
water and heat to boil. Remove white film. Add pureed apple, reduce
heat and slander until pork is tender.
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Remove
from heat, stir in House Vermont Curry Mix. Simmer and stir
occasionally, until smooth.
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Add
asparagus and heat to boil.
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