Sauté onions. Heat a medium, heavy-bottomed pot over medium heat. Add the onions and stir them for a few minutes until they soften. Add a little water if the onions start to stick.

Add garlic and spices. Add the garlic, cumin, turmeric, chili powder, garam masala, and salt (if using). Stir the ingredients into the onions.

Add the potatoes and deglaze. Add the potatoes and mix them with the rest of the ingredients. Let them start to cook by stirring them for a minute or 2. Add the vegetable broth. Use a wooden spoon or another non-abrasive utensil to clear the bottom of the pot. Bring the pot to simmer, cover it, and cook the potatoes until they are tender when pierced with a fork. This should take about 20 minutes, depending on the size of the potato cubes.

Steam the broccoli. Add the broccoli to the top of the pot. Cover the pot and let the broccoli steam for 3-4 minutes. The broccoli should be tender but not mushy.

Finish the gravy. Mix 2 tablespoons of chickpea flour with 1 cup of cool water. Stir with a whisk or fork to ensure that there are no lumps. Add the slurry to the curry, mix well, and continue simmering for a few minutes until the sauce thickens.

Taste, adjust, and serve. Taste the curry and add salt or a pinch of garam masala or cumin according to taste. Serve over rice or another grain if desired.