Aloo, Gobi, and Chard

Here is my take on everyone's favorite Indian dish. Serves 6-8, depending on veggie quantities and what else is served at the meal. This recipe is even better the next day. It can be made in the crock pot, if steps 1-4 happen on the stove first. Then combine the rest in the crock pot and increase the cooking time to a few hours. Step 6 should happen with about 20-30 minutes before you plan to serve so that the chard cooks and the beans heat through.

Ingredients:
2 c brown basmati rice
1 head cauliflower, chopped
3 large potatoes, cubed
1 bunch chard, chopped (stems included)
1 onion, chopped
2 cloves garlic, minced
1" piece of ginger, minced (equal amounts ginger and garlic)
1 32 oz can chopped tomatoes
1-2 cans coconut milk (or homemade!)
1-2 cup(s) or 1 16 oz can of beans, rinsed (garbanzos or white beans) OR 1-2 cups frozen green peas
olive oil

1 t cumin seeds
1 T salt
1 T turmeric
2 T coriander
1 t cinnamon
1 t ground cardamom
1 t cayenne (more or less, to taste)

1. Prepare rice according to directions.
2. Saute onion, garlic, ginger, and cumin seeds in enough oil to coat the bottom of a dutch oven pan over medium heat.
3. Combine all remaining spices and salt into a bowl and open cans of tomatoes/coconut milk.
4. When onion starts to become translucent but before it begins to brown, quickly stir in the spice mixture and stir constantly for about 30 seconds. This is critical! Add the tomatoes and coconut milk to cool the pan.
5. Add cauliflower and potatoes, and allow to simmer for about 30 minutes or until the potatoes are cooked through (you can speed the recipe a little by microwaving the cubed potatoes before adding them in, but they won't taste quite as amazing).
6. Add beans or peas and chard and cook another 5 minutes or until the chard is wilted but still bright green.
7. Ladle over brown rice and enjoy!