Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TAMARIND PUREE***
   3      ounces        tamarind pulp -- (seedless)
   1      cup           boiling water
                        ***CURRY***
   2      teaspoons     ground coriander
   2      teaspoons     ground cumin
   1      teaspoon      ground fenugreek seed
     1/2  teaspoon      ground turmeric
     1/2  teaspoon      ground black pepper
   2      whole         star anise -- (or dash of fennel
                        -- seed)
   3      tablespoons   vegetable oil
   1      large         yellow onion -- (sliced lengthwise
                        -- into 1/8"
   1      slice         - about 1 1/4 c)
   2      teaspoons     finely chopped ginger
   6      whole         red thai chiles -- (stemmed), thinly
                        -- sliced
   1      large         red bell pepper -- cut in 1" slices
   3      cups          bite-sized cauliflower florets
   4      ounces        portobellos or shiitakes mushrooms
                        -- sliced 1/4" thick
                        -- (or)
                        other flavorful fresh mushrooms
     1/2  teaspoon      salt -- (or more), to taste
  14      ounces        coconut milk
   1      cup           water
   1 1/2  cups          cooked garbanzo beans -- yellow lentils or
                        channa dal
   2      cups          snow peas or sugar snap peas
                        (fresh or frozen)
   3      tablespoons   chopped cilantro -- (to 4)

Preparation:

Place the tamarind in a bowl and cover with boiling water. Crush with a fork and set aside to soften for 1 to 2 hours, breaking up the pulp occasionally. Put through a sieve, using a spoon or spatula to push through the pulp. Discard the fibrous material in the sieve. Measure 1/3 cup of tamarind puree and set aside. Combine the spices in a small bowl and set aside. Heat the oil over medium heat in a heavy 4 quart pot with tight fitting lid. When it is hot, add the onion, ginger, garlic, and chiles, and cook, stirring, until the onion is softened, about 5 minutes. Add the spices and cook stirring until fragrant, about 3 minutes. Add the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt. Stir the spices, and continue to cook, stirring, for 5 minutes. Increase the heat to high, and add the tamarind puree, coconut milk, and water to the pan. Bring to a simmer, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. Add the garbanzo beans and simmer for 10 minutes until the vegetables are just tender. Add the peas and simmer for 5 minutes until they are just tender. Remove the star anise. Add salt to taste and sprinkle with cilantro.