In a tall pot, add the oil. Let it get warm then add the diced carrot, celery, onion, and the leek. Let sweet for 2 minutes (soffritto or mirepoix).
Add 2 litres of water to cover the soffritto, add the sweet potatoes and let cook for 5 mins. Season with two pinches of coarse salt.
Add the white potatoes, red pepper, beans and split peas and let cook for 5 more minutes.
Add eggplant, zucchini, rosemary and bay leaves. Let simmer slowly for another 10 minutes.
In the meantime, in a pan, toast coriander seeds, cumin seeds and black pepper grains. When hot, smash them up in a mortar until finely ground.
Add the ground spices to the pot (you can use a sieve to remove the larger bites). Also, add turmeric and curry. Finally adjust seasoning by adding salt to taste. Let simmer until the veggies are cooked. You need to taste them at this stage.
Then serve and eat as is, or add a drizzle or really good quality olive oil, or some crunchy Italian style garlic bread.