More vegetable curry

This poor sweet potato felt left out, so it went into another curry.

Bad photography and overwhelming sense of orange aside, it's pretty good. 

1 medium sweet potato (sorry, I forgot to weigh it.  Should make about 2 cups+ of cubes) cut into 1-inch-ish cubes
1 to 1 1/2 cups chickpeas (1-2 cans)
1/2 bag frozen cauliflower (4 ounces?)
1 tablespoon Madras curry powder
1/4 teaspoon cayenne, or to taste
1/2 teaspoon powdered ginger (sorry, I never have fresh on hand)
1/8 teaspoon mace
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1 can diced tomatoes
1 onion, chopped
Salt to taste
2 cloves garlic, pressed
enough water to cook potato (2 cups?  It will boil down)
Little bit of oil for the onions

Cube potatoes and cook in water in a large pot or frying pan, covered, until about half done.  Saute onion and garlic.  Add onion mixture to potatoes, then tomatoes and spices.  Add chickpeas and cauliflower last, turning to coat with curry sauce.  Cook until everything is heated through.  Check liquid--you may need more water.