Curry in a Hurry

I was really in the mood for a taste of Indian food a few nights ago, and whipped up this super-yummy curry using a combination of Martha's recipe, our farm share haul, the realities of our pantry (um, ok, fresh cumin seed? not so much), some more spices that I happen to like, and various allergenic concerns:

Ingredients

* 1-2 tsp ginger
* 5 garlic cloves, peeled
* 2 tablespoons vegetable oil
* 1.5 tsp heavily seeded Dijon mustard
* 1 tsp cumin powder
* 1 tsp curry powder
* dash of chili pepper sauce
* cayenne pepper to taste
* salt and ground pepper to taste
* 2 medium or 4-5 small potatoes, peeled and cut into 1/2-inch dice
* 2-3 diced carrots
* 1 diced bell pepper
* 1/2 or 1 cup frozen peas
* 3 cups of water
* rice for serving

- garlic press the garlic cloves and mix the puree with ginger powder
- in a deep saute pan, heat oil on medium heat
- add mustard and cumin and cook for 30 seconds or so, until they are aromatic
- add ginger-garlic paste and cook for another 15-20 seconds
- add vegetables, water, cayenne pepper, chili sauce, curry powder, salt, and black pepper
- turn heat to high, cover, and let boil until potatoes and carrots are soft (10 minutes or so)
- remove cover and keep cooking until the liquid mostly boils off
- serve over rice