Warm the oil1 tablespoon in a large pot or Dutch oven over medium-high heat. When it’s hot, add the onion1, garlic3, ginger1 tablespoon, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally. Stir in the curry powder2 tablespoons, cumin1 teaspoon, and sugar. Cook and stir until fragrant, about 1 minute.