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Preheat your oven to 400F. To a lined baking sheet add your cauliflower with half the oil and some salt and pepper and give it a good toss. Bake your cauliflower for about 30 minutes, making sure to toss it half way.
Warm up the remailing oil in a large skillet or pot over medium heat, then add in your cumin and sauté for about 1 minute.
Add in your onion with a pinch of salt and continue to sauté until translucent.
Stir in the garlic, ginger as well as your 2 bay leaves, then continue to sauté for about a minute until fragrant.
Add in the remaining spices and give another stir to fully mix it into the onion mixture, then add in your bell pepper and sauté for 1-2 minutes to help soften them.
Stir in your potatoes and tomatoes, making sure to continue moving them in the pan to cook for 2-3 minutes to help deepen the tomato color.
Now pour in your coconut milk, the cooked lentils and vegetable broth. Stir to combine then bring to a simmer and allow to cook covered for about 15 minutes or cook on the lowest heat for 30 minutes. Note, your curry will continue to thicken once removed from heat, so allow to sit for 5 minutes before serving.
Stir in your roasted cauliflower and serve.