1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
2 pounds pork tenderloins
1 tablespoon curry powder
1 teaspoon salt
1 tablespoon ground black pepper
1 carrot, finely chopped
2 yellow squash, chopped
1 cup water
1 teaspoon curry paste
4 ounces peanut butter coated peanuts
1/3 cup water
3 teaspoons dry white wine
1 cup nondairy creamer (optional)
Rinse the meat and pat dry thoroughly. Brush a large skillet or deep fryer with 1 teaspoon of oil, and season ground beef with salt and 1 teaspoon of salt and 1 teaspoon of pepper to taste. Alternately coat the inside of the skillet with 2 tablespoons of vegetable oil and 1 cup water, and cook until brown, 1 to 2 minutes.
Meanwhile, bring a large sauce pan or stockpot of water to a boil. Add the onions, garlic, pork and curry paste, and cook until tender. Drain pork, and set aside.
In a sauce pan, bring 2 cups water to a boil. Add curry paste and salt and 2 teaspoons of pepper. Saute, stirring occasionally, until mixture thickens. Add vegetables and brown briefly on a medium heat. Pour in 1 cup peanut butter coated peanut butter and 1 cup water, and simmer until all vegetables and beef are cooked, 20 minutes.
Puree chicken from the boiling water, and stir in the pureed sauce. Stir in vinegar, and simmer for 1 1/2 hours.
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