Vegetable Curry

In a large pot over medium heat, heat oil. Add onion, garlic, and ginger and cook, stirring frequently, until aromatic, about 3 minutes. Add curry paste and stir until broken up and evenly distributed. Add milk, broth, and sugar and bring to a boil over medium-high heat. Add carrots and potatoes, then reduce heat to low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.

Add broccoli, bell pepper, and green beans and cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in soy sauce (if using).

Divide rice among bowls. Spoon curry over. Top with cilantro.

<strong>Make Ahead:</strong> Curry can be made 2 days ahead. Store in an airtight container and refrigerate. Reheat in a pot over medium heat, loosening with water if needed.