Tomato Vegetable Curry

 My husband and I ate at a local Indian restaurant last week and I had a delicious dish that was naturally low fat and vegan.  Here is my best attempt to recreate it.

4 small red or yellow potatoes, cut into bite sized pieces
1 small sweet potato, peeled and cut into bite sized pieces
2 carrots, peeled and sliced.
1/2 cup chopped bell peppers
1/2 cup chopped onion
1 curry cube, or 1 tsp curry powder
1/2 tsp tumeric
1/2 tsp smoked paprika

1/2 tsp basil (or a Tbsp diced fresh basil)
1/2 tsp salt

1 tsp sugar
1/2 cup frozen peas
1/2 cup frozen corn
1 can diced tomatoes

 Put potatoes, sweet potatoes, and carrots on to boil. Sauté onions and bell peppers.  Add the spices and saute briefly to release the aroma. Add the diced tomatoes. Defrost frozen peas and corn in microwave. When the potatoes and carrots are cooked, but still firm, drain them and add all the vegetables to the tomato sauce. Simmer a few minutes until the flavor blends.  Serve over brown rice. 

Note: How hot this dish is depends on what kind of curry you buy.  I like the mild curry cubes, but if you want more spice, use a medium or hot curry.