Vermont Curry (8.11 oz, 230 g)
A curry that includes apples and honey for a deliciously mild flavor.
Ingredients for 12 servingsNote: The recipes for mild, medium hot, and hot are the same.
| 1 box House Vermont Curry Sauce Mix | |
| 1.1 lb (500 g) meat | |
| 4 onions (1.8 lb, 800 g) | |
| 3 potatoes (1 lb, 450 g) | |
| 1 carrot (7 oz, 200 g) | |
| 2 tablespoons vegetable oil | |
| 5 4/5 cups (1,400 ml) water (5 1/5 cups (1,250 ml) if cooking in a covered pot) *1 cup (US) = Approx. 240 ml |
|
| Note: For 6 servings, use half the ingredients with 3 1/2 cups of water (850 ml) or 3 1/5 cups (750 ml) if cooking in a covered pot. |
DIRECTIONS
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Sauté ingredients
Preheat oil in pot, add bite-size pieces of meat and vegetables, and sauté well.
until the onions are lightly browned
Medium heat
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Add water and simmer
Simmer until ingredients soften (about 15 minutes).
5 4/5 cups (1,400 ml) water
Low to medium heat
-
Add curry sauce mix
Break apart curry sauce mix into pot and stir until dissolved.
Remove from heat
-
Simmer
Simmer once more, stirring occasionally (about 10 minutes).
Simmer until curry thickens.
Low heat
If you want to add honey:Add it in Step 2, and after bringing the curry to a boil, simmer at least 20 minutes.
