Dice the onion, carrot and potato into 5 mm cubes. Soak the potato in water until the water becomes clear, then drain.
Heat vegetable oil in a pot (or frying pan) and saute the minced pork. When the meat turns brown, add the onion, garlic, potato, salt and pepper and saute further.
Once the vegetables are evenly cooked, add enough water to cover. Bring to a boil and simmer for 5~10 minutes, skimming the scum.
Turn off the heat once, add curry roux and dissolve. When it dissolved completely, add the beans.
Turn on the heat again, simmer until there is not much liquid in the sauce, stirring so as not to burn it.
It's done! Since it's dry curry, it's great for bentos too!
Story Behind this Recipe
As I was using pre-cooked beans, I wanted to make something quick! So I chopped the vegetables finely and made dry curry. You can fully enjoy the beans as they are bigger than the other ingredients.
Cut the onion, carrot and potato evenly into 5 mm cubes. It tastes nice with corn as well. I recommend using a scum-removal sheet. Using this sheet, you can remove the scum and excess fat easily as the ingredients are very small pieces. Add 2 blocks of curry roux to start, and one more block if it's needed.