Creamy Vegetable and Cashew Nut Curry
"Although vegans must grow weary of hearing this "compliment" bestowed on a meatless dish, I have to say it here: You won't miss the meat. Small, yellow-fleshed potatoes cook quickly while tomatoes, shallots and bell pepper soften and lend flavor to the curry base. Black mustard seeds might be easier to obtain than the fresh curry leaves called for here; we found the seeds at Balducci's as well as at Indian markets, where the leaves are available. If you can't find the leaves, a sprinkle of lime juice just before serving will suffice...."
INGREDIENTS
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6 medium shallots
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2 medium cloves garlic
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1-inch piece ginger root
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1 small red bell pepper
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2 medium tomatoes
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8 fingerling potatoes (may substitute very small new potatoes)
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4 large dried red chili peppers, such as ancho or guajillo
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Kosher salt
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2 tablespoons vegetable oil
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3/4 cup large whole cashews, roasted and unsalted
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1 teaspoon black mustard seed (see headnote)
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6 to 8 fresh curry leaves (optional; see headnote)
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1 teaspoon ground turmeric
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1 teaspoon light or dark brown sugar
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14 ounces (1 can) reduced-fat coconut milk
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1 lime (optional; see headnote)
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