OK, why not? But, I must warn you it's really just the directions off the box, displayed here.
1 box HOUSE VERMONT CURRY SAUCE MIX MEAT (BEEF or PORK) or CHICKEN (1 1/8 lb., 500g)
4 MEDIUM ONIONS (1 3/4 lb., 800g)
4 MEDIUM POTATOES (1 1/2 lb., 600g)
1 MEDIUM CARROT (1/2 lb., 200g)

1) Cut meat or chicken, onions, potatoes and carrot into bite size. Saute in saucepan until lightly browned. Add 5 3/4 Cups (1400ml, 47 fl.oz.) water and bring to boil. Cook over low to medium heat abou 20 minutes, or until tender.
2) Remove from heat. Break curry sauce mix into pieces and add to saucepan.
3) Cook over low heat about 20 minutes, or until curry thickens. Serve over cooked rice or pastas.

That is for the 8.8 oz size, which results in a huge amount of curry, I would recommend halving it, or buying the half size box. There are House curries offered as "hot", but don't be fooled, they are still quite mild. A couple months back, my Japanese house guest was cooking other items with chunks of curry roux added as the secret ingredient. I've started utilized the curry roux, in a similar way, throwing some into my rice cooker, with the rice and maybe a little meat. Incidentally, this particular house guest laughed at me having House brand curry, she said it was for children. I do occasionally use the other popular brand, but it's name escapes me, now.