This is chockfull of veggies. I added lots of vegetables to my standard curry recipe. It's easy to prepare by using store-bought roux.Please adjust the spiciness with your choice of roux. In addition to bell peppers, peppers and okra are also tasty.If you add potatoes (or kabocha squash), cook them through, then add when you add the roux.Adjust the amount of water to taste. Recipe by Mawaru7

Bean sprouts were cheap, so I combined them with ingredients that I had in my fridge. I only had 2 cubes of curry roux left, so I could only make 2 plates, but I really could have had more!The point is to finely chop the meat, vegetables, to make them about the same size as the bean sprouts!If you are going to double the recipe, simmer it for a bit longer. Recipe by ochikeron

This is delightfully packed with vegetables. Both young and old will enjoy the taste.The secret ingredient of oyster sauce gives a richer flavor.By precooking vegetables in the microwave, you can cut down on time. Recipe by Kotoaji

Vegetables are expensive these days, so this is a penny-pinching recipe using bean sprouts.You can use this delicious sauce on things other than bean sprouts, such as on potatoes. For 2 servings. Recipe by Ponie

I had so much Chinese cabbage so I added it to dry curry.If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them. In that case, try adding curry powder. If you like it spicy, try using spicy curry roux. For 5~6 servings. Recipe by kazz72

I wanted to enjoy the seasonal summer vegetables, so I put them into curry. A delicious dish that makes you want to eat seconds.If the tomato skin bothers you, please use parboiled tomatoes.The cooking time is shortened because you don't use potatoes or carrots. For 4 to 5 servings. Recipe by annnnn

I think curry induces appetites, and i had Chinese chives in the fridge, so I sauted them.I also added potatoes, so it is filling; the Chinese chives are filled with fiber, and the pork absorbs the nutrients, turning this into an all-purpose stir-fry.Two main points are pre-seasoning the pork, and flavoring it with soy sauce. Adding garlic when sauteing the pork will give this more of an Asian-style. You can also use store-bought curry roux, but this might mean that there will not be enough water, so adjust the amount of water. For 2~3 people. Recipe by Shinyori-na

I arranged a recipe my mother taught me some years ago.If you have young children, make it mild by adding lots of ketchup. If you like it spicy, add Tabasco sauce.Note: I added flour to the ingredients list. It's fine without, but everything will blend together nicely if you use it. For 4 servings. Recipe by Yuudai mama miki

I added curry powder to meat sauce, and it became curry.By simmering the dry curry for some time, the soy beans become tender and lose their soy bean-ness. I freeze the curry and enjoy it over several days. For about 5 servings. Recipe by shihoshi

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. For 4 servings. Recipe by Muuko

I was trying out a new curry dish, and put Chinese cabbage and taro potatoes, and it was an instant hit with the family.Since it tasted so good, I created this recipe.If the taro potatoes are fresh, use 3 to 4 large ones.Use any variety of mushrooms.If using the recipe for stew, adjust flavor with white dashi (Japanese soup stock) or milk, and dilute with water. Recipe by Mokobu- mama

Chinese-style pork curry with winter melon is quite hard to find these days, but it's actually very easy to make. It requires few ingredients and has a mild Chinese flavor, unlike the more intense Thai curries. It's not spicy, but has a fragrant curry powder aroma and a rich taste. Serve it over rice with pickled cucumber salad, Chinese sausage, and soft-boiled eggs. Some people also add dark soy sauce. It's so delicious, you might finish the whole pot without realizing it.