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To a large pot on medium-high heat, add the oil. When hot, add the cumin, coriander, and mustard seeds, stirring for 1 minute to toast the spices.
Then add the onion and cook for 3 - 5 minutes. Add splashes of water as needed to deglaze the pot.
Then add the garlic and ginger, and cook for 2 more minutes.
Add the bouillon cube, garam masala, turmeric, and cayenne, and cook while stirring for 30 - 60 seconds longer.
Add the potatoes and water. Cook until tender, about 15 minutes.
Meanwhile, cook the rice according to the package instructions.
Then add the peas, chickpeas, and coconut milk. Cook until warmed through.
Finally, add the spinach and cook until wilted. Taste test, and add salt if desired. Serve while hot with rice and lime wedges. Enjoy!