Aloo Gobi (crockpot recipe)

I've been eating this almost every day since the first time I made it last week. It's pretty simple to put together and so tasty. It also keeps well in the fridge for a quick pre-prepared meal.
If you love spicy food, i think you'll enjoy this one.

This recipe was found on the site, "The Perfect Pantry". It makes 7-8 servings and after doing the calculations, is roughly 90 calories/serving (depending on how large your cauliflower, potatoes, tomatoes, and onions are).

Ingredients
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds---(I used 1 teaspoon cumin instead)
1 Tbsp cayenne pepper
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil---(I used only 1 teaspoon of oil to cut down on the calories)
1 heaping Tbsp fresh cilantro, roughly chopped

Directions
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.

Cook on LOW for 4 hours, stirring once or twice, if you're around.

Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.