Step 1

1 In a heavy-bottomed medium saucepan over medium heat, add the oil and heat until shimmering

Step 2

2 Add the cashews and shallots; cook stirring often, until the nuts just start to brown, about 5 minutes

Step 3

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

Step 4

4 Add the garlic, ginger, dried chile peppers, red bell pepper and turmeric

Step 5

5 Cook for 2 minutes, stirring often, until fragrant, then stir in the brown sugar and salt

Step 6

6 Add the tomatoes, potatoes and coconut milk

Step 7

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

Step 8

8 The shallots and potatoes should be tender

Step 9

9 Taste, and adjust the salt, as needed

Step 10

10 Before serving, remove the chile peppers

Step 11

11 Divide among individual bowls; if you haven't used curry leaves, cut the lime into quarters and sprinkle each portion with lime juice

Step 12

12 Serve hot, with basmati rice