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.