22. Mixed Vegetable Curry.
All vegetables such as peas, beans, potatoes, carrots, etc., make excellent curry. They may be either freshly prepared or left-overs.

Fry them all together with plenty of onions in a little crisco; add as much curry powder as is desired. If tomatoes are not used, acidulate a combination of tomatoes, eggplant, and peppers. Makes a fine curry. These vegetable curries are usually eaten with chupatties (No. 69).

23. Split Pea Curry.
Soak the peas for two or three hours. Fry in the usual way the onion and curry powder. A teaspoonful of curry powder is enough for a cupful of soaked peas. Mix the peas with the fried mixture. Add plenty of water and cook until the peas are soft enough to mash up into a pulp. Serve with rice. An acid is desired with this curry.