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.
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.