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Broccoli Potato Curry

This comforting curry features tender potatoes and crisp-tender broccoli simmered in a rich, fragrant coconut milk sauce infused with warming spices. The dish combines hearty, starchy potatoes with fresh broccoli for a vibrant, satisfying meal that’s both simple and deeply flavorful, with a creamy texture and bright green accents.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large potatoes starchy variety like Russets
  • 1 head broccoli cut into small florets
  • 2 tablespoons oil vegetable or canola
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon turmeric ground
  • 1 teaspoon cumin ground
  • ½ teaspoon coriander ground
  • 1 can (400ml) full-fat coconut milk
  • 1 cup water
  • Salt to taste
  • Lemon juice to taste optional, for brightness

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Stirring spoon

Method
 

  1. Peel and dice the potatoes into 1-inch cubes. Chop the broccoli into small, bite-sized florets. Set aside.
  2. Heat oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes until it turns translucent and begins to soften, filling your kitchen with a sweet aroma.
  3. Add the minced garlic and grated ginger to the pot. Stir and cook for about 1 minute until fragrant, with a slight sizzle sounds filling the air.
  4. Sprinkle in the turmeric, cumin, and coriander. Stir for 30 seconds as the spices crackle and their warm aroma rises, deepening the flavor base.
  5. Add the diced potatoes to the pot, stirring to coat them evenly with the spice mixture. Cook for 3-4 minutes until they start to turn slightly golden and absorb the fragrant spices.
  6. Pour in the coconut milk along with a cup of water. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid.
  7. Simmer uncovered for about 15 minutes, stirring occasionally. The potatoes should become tender and the sauce thickens into a creamy, fragrant curry. The kitchen fills with spicy warmth.
  8. Uncover the pot and add the broccoli florets. Stir well, then cook for another 5-7 minutes until the broccoli turns bright green and retains a slight crunch, contrasting beautifully with the creamy potatoes.
  9. Season the curry with salt to taste and squeeze in a little lemon juice if desired for brightness. Give it a taste and adjust the seasoning as needed.
  10. Remove from heat and let the curry rest for a couple of minutes to allow the flavors to meld further. Serve hot, garnished with fresh herbs if you like, alongside rice or naan.

Notes

For extra heat, add a pinch of chili powder or flakes. To keep broccoli more vibrant, add it closer to the end of simmering. Leftovers refrigerate well for up to 2 days, reheat gently on the stove.