Spicy Winter Vegetable Curry

Mom is totally on the program and this is one of her favorites. I made a few substitutions to help her ease up on the cholesterol but either way, this is a winner!

3 sweet potatoes, peeled and cubed
2 tablespoons vegetable oil (I've been using water to saute and it works well)
1 small vidalia onion, diced
3 cloves garlic, minced

2 teaspoons ground cumin
1-1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala (optional)
a 1-inch piece fresh ginger root, peeled and minced
2 teaspoons salt
14.5 oz can diced tomatoes
15 oz can garbanzo beans (chickpeas), rinsed and drained
15 oz can peas, drained (we forgot these  - and but I also recommend using fresh peas)
14 oz can coconut milk (for a lower fat/cholesterol version, we used vanilla soy milk)
Scallions to garnish

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. If you use water you'll have to stir more - just keep adding it until the veggies are cooked as you like.

Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes.

Pour in the coconut (or vanilla soy) milk, and bring to a simmer. Simmer 5 to 10 minutes before serving. Garnish with scallions for a touch of green - especially if you forgot the peas like we did!