South Indian-style vegetable curry

This one -pot meatless main gets complex flavor from a combination of spices. Serve with basmati rice. I use the brown basmati which is lovely. Serves 6
                                                                                 

2 tbs. canola oil
1 lg yellow onion, finely chopped
4 medium cloves garlic, minced
1 2inch piece fresh ginger, peeled, and finely chopped
1 tbs ground coriander
1 1/2 tsp ground cumin
3/4 tsp turmeric
1/2 tsp cayenne
1 tbs tomatoe paste
2 cups chicken broth or vegetable broth
1 cup coconut milk
1 3inch cinnamon stick
fine sea salt an freshly ground pepper

1 small califlower, broken into small florets, (about 4 cups)
1 lb sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded and coarsely chopped
2 lg carrots, peeled and cut into 1/2 inch rounds
1 15 oz can chickpeas , drained and rinsed
4 oz baby spinach
2 tbs fresh lime juice
1 tsp finely grated lime zest
2 tbs chopped fresh cilantro

In a 5-6 qt dutch oven ,heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3-4 minutes.Reduce the heat to medium, or med-low if necessary and cook until the onion is richly browned, 5-7 minutes more. Add the garlic and ginger, cook stirring for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne, stir for 30 seconds to toast the spices .Add the tomatoe paste and stir until well blended, about 1 minute.
Add the broth, coconut milk, cinnamon stick , 1 tsp salt, 1/2 tsp pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the califlower, sweet potatoes, tomatoes and carrots. Raise the heat to med-high and return to a boil. Reduce the heat to ned-low , cover, and simmer untill the vegetables are tender, 20-25 minutes, Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, lime zest, season with salt and pepper. At this point I just turn the stove off, so that the spinach just wilts, but stays bright green! Put basmati rice in bottom of bowl and the curry spooned over, garnish with cilantro.

As I say about this dish , it is NOT complicated, just a little time intensive, what I find helpful is to prep it all before you start, piece of cake! Really, trust me! Any feedback is welcome! Oh, I love to make this a little ahead of time so it simply sits for an hour or so, with all those flavors melding together, I adore making this dish and eating it as well, your house will smell divine!