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1 In a heavy-bottomed medium saucepan over medium heat, add the oil and heat until shimmering
2 Add the cashews and shallots; cook stirring often, until the nuts just start to brown, about 5 minutes
3 Add the mustard seeds and curry leaves to taste, if using; cook for a few minutes, until the seeds start to pop and crackle
4 Add the garlic, ginger, dried chile peppers, red bell pepper and turmeric
5 Cook for 2 minutes, stirring often, until fragrant, then stir in the brown sugar and salt
6 Add the tomatoes, potatoes and coconut milk
7 Once the milk is heated through and is bubbling at the edges, partially cover and cook for 20 minutes, stirring occasionally and reducing the heat as needed if the curry bubbles too vigorously or appears to be burning on the bottom
8 The shallots and potatoes should be tender
9 Taste, and adjust the salt, as needed
10 Before serving, remove the chile peppers
11 Divide among individual bowls; if you haven't used curry leaves, cut the lime into quarters and sprinkle each portion with lime juice
12 Serve hot, with basmati rice