Cut the green pepper in half vertically, remove seeds, and cut into quarters. Slice the red paprika into quarters, eggplant into eighths, carrot into six vertical slices, and onion into four wedges.

Heat 2 tbsp of salad oil in a pot, add minced pork, grated ginger, and grated garlic. Stir-fry over medium heat until the pork changes color.

Add curry powder, salt, and pepper. Stir-fry for 1 minute over medium heat, then add canned tomatoes, water, mixed beans, consomme, carrot, and onion. Cover and simmer over medium heat for 8 minutes.