1In a large saucepan over medium heat, add the oil and warm until hot. Add the onion, garlic, and a pinch of salt and cook, stirring, until it softens, about 5 minutes. Add the curry powder, ginger, pepper flakes, and sugar and cook, stirring, until the spices are fragrant, about 30 seconds. Pour in the broth and coconut milk and bring to a boil.
2Add the potatoes, carrots, and 1 teaspoon salt; stir to combine. Cover and simmer, stirring occasionally, until the vegetables are cooked through, about 30 minutes. Taste and season with salt if necessary.
Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.
Sweet Potato Casserole
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to.
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt).