Nepal Vegetable Curry

3 cloves garlic peeled and minced

1 teaspoon coriander ground

1 teaspoon turmeric ground

1/2 teaspoon cumin ground

1/4 teaspoon dry mustard

1/8 teaspoon cayenne pepper or to taste

6 cups potatoes unpeeled, scrubbed and diced

1 dash peanut oil for flavor 4 1/2 cups broccoli florets cauliflower or cabbage, chopped

1 x salt and black pepper to taste

2 each tomatoes chopped

1 teaspoon curry powder