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.
This salad takes advantage of both multicolored beets and carrots to create one stunning salad platter. Get ahead by roasting the beets up to a week in advance. You can also shave the carrots a day ahead and refrigerate the ribbons in ice water.
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.