Yield:
4 servings
In a 4-quart Dutch oven, heat oil. Brown pork; stir in garlic, celery and curry powder. Cook one minute longer. Stir in broth. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until meat is tender.
Stir in squash and apple. Return to boiling; reduce heat; cover and simmer for 10 minutes or until squash is tender.
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TDS 3