Creamy Vegetable And Cashew Nut Curry

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Washington Post


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6 medium shallots

2 medium cloves garlic

1-inch piece ginger root

1 small red bell pepper

2 medium tomatoes

8 fingerling potatoes (may substitute very small new potatoes)

4 large dried red chili peppers, such as ancho or guajillo

Kosher salt

2 tablespoons vegetable oil

3/4 cup large whole cashews, roasted and unsalted

1 teaspoon black mustard seeds (see headnote)

6 to 8 fresh curry leaves (optional; see headnote)

1 teaspoon ground turmeric

1 teaspoon light or dark brown sugar

14 ounces (1 can) reduced-fat coconut milk

1 lime (optional; see headnote)

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