Gather all your ingredients and prep the vegetables by peeling and dicing the potatoes into roughly 1-inch cubes, and chopping the broccoli into bite-sized florets.
Heat the oil in a large heavy-bottomed pot over medium heat. Once shimmering, add the cumin seeds and cook until fragrant, about 30 seconds, until they start to crackle.
Add the turmeric and coriander powder to the hot oil, stirring constantly for about 20 seconds until the spices release their aroma and turn a deeper color.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant, with a warm spicy aroma filling the air.
Add the diced potatoes to the pot, stirring well to coat them in the spices. Cook for 3-4 minutes until they start to turn golden and smell nutty.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover partially, and cook for about 15-20 minutes until the potatoes are tender and the sauce has thickened slightly.
Uncover and add the broccoli florets to the pot. Stir them into the curry and cook uncovered for another 4-5 minutes, until the broccoli is bright green and just tender but still has a slight crunch.
Season with salt and pepper to taste, adjusting until the flavors are balanced. If the sauce is too thick, stir in a splash more water or coconut milk to loosen it up.
Remove from heat and let sit for a couple of minutes to allow the flavors to meld. Serve hot in bowls, garnished with fresh herbs if desired, alongside rice or flatbread.
