Salad Curry Bowl

Ingredients

• ½ box, House Vermont Curry. Med Hot 8.11oz
• ½ lb. pork, chopped
• 2 medium onions, cut into bite size pieces
• 2 small potatoes, cut into bite size pieces
• 1 small carrots, cut into bite size pieces
• 1 Tbsp. vegetable oil
• 3½ cups water
• lettuce, chopped
• 1 small basket cherry tomatoes, cut in halves
• 1 cucumber, chopped
• ½ cup okra, boiled and cut into large bite size pieces
• ⅓ cup frozen kernel corn