This creamy coconut and potato curry is a versatile, one-pot vegan dish that pairs well with rice or flatbreads like naan. 

Ingredients
Vegetables: 3–4 medium potatoes (peeled and cubed), 1 medium onion (diced), 2–3 cloves garlic (minced), and 1 tsp fresh ginger (grated).
Pantry Staples: 1 can (14 oz) coconut milk, 1 can (14 oz) diced or crushed tomatoes, and 1 cup vegetable broth.
Spices: 1 tbsp curry powder, 1 tsp cumin seeds, ½ tsp turmeric, and salt to taste.
Optional: Fresh cilantro for garnish, frozen peas, or lime juice for acidity. 

Instructions
1/ Sauté Aromatics: Heat 2 tbsp oil in a large pot over medium heat. Sauté the onions until translucent (3–4 minutes). Add the garlic and ginger, cooking for another minute until fragrant.
2/ Toast Spices: Stir in the curry powder, cumin seeds, and turmeric. Toast for 30–60 seconds to release their oils, being careful not to burn them.
3/ Simmer: Add the potatoes, tomatoes (with juices), and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until potatoes are fork-tender.
4/ Finish with Coconut Milk: Stir in the coconut milk. If using peas or spinach, add them now and cook for 2–3 minutes until warmed through.
5/ Serve: Season with extra salt if needed and garnish with fresh cilantro.