This is a mild vegetable curry. You can add heat if you want, but I like it for its mild and subtle flavors. It’s easy to prepare and I like to serve it as a side to lamb. Many would also serve it as a vegetarian main course.
Cut wedges from two medium potatoes, wash and cover with water in a medium sauce pan. Bring to a boil, reduce slightly and cook for about 15 minutes, or until the potatoes are firm tender. Drain and set aside.
Add oil to a medium skillet and heat over medium heat. Add spices, stir to combine and cook until slightly fragrant, 1-2 minutes.
Peel and slice one medium onion and add to the spices. Add grated garlic and ginger and cook until the onions become soft, about 5-6 minutes.
Slice 8-10 cherry tomatoes in half and add to onions and cook until the tomatoes become soft, but still hold their shape, about 5 minutes.
Add cooked potatoes to onions, season and stir to combine.
Separate 6-8 florets from a head of broccoli, rinse under cold water, cover with cling wrap and microwave on high for 2-3 minutes or until tender. Drain broccoli, squeeze the juice of a half of lime over the vegetables and toss with potato onion mixture.