Cauliflower-Potato Curry

Cut the cauliflower into small florets, about ½-inch pieces, discarding the core and tough stem pieces.

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

Stir in the tomato paste, mild curry powder, ground coriander seeds, ground cinnamon, salt, and cayenne. Cook, stirring constantly, for 1-2 minutes until the spices are fragrant and slightly darkened.

Add the diced potatoes and diced red bell pepper to the pot, stirring well to coat with the spice mixture. Cook for 2-3 minutes, stirring occasionally.

Pour in enough water to just cover the vegetables (approximately 1½ to 2 cups), then bring to a boil. Reduce heat to medium and simmer covered for 10-12 minutes until the potatoes begin to soften.

Add the cauliflower florets to the pot and stir well. Continue simmering covered for 15-20 minutes until both the cauliflower and potatoes are tender when pierced with a fork.

Taste and adjust seasoning with additional salt or cayenne as needed. Stir in the minced fresh coriander if using.

Serve hot in bowls, spooning the vegetables and sauce together.