Curried Vegetable Stew with Tamarind& Coconut Milk

**TAMARIND PUREE** 3 ounces tamarind pulp -- seedless

1 cup water -- boiling

**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

1/2 teaspoon cinnamon

2 whole star anise

OR a dash of fennel seed 3 tablespoons vegetable oil -- finely chopped

1 large yellow onion

sliced lengthwise into 1/8" slices -- (about 1 1/4 cups) 2 teaspoons finely chopped gingerroot

3 cloves garlic -- chopped

6 whole red Thai chiles

stemmed and thinly sliced crosswise 1 large red bell pepper -- seeded

cut into 1-inch thick 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 or yellow lentils

OR channa dal 2 cups snow peas or sugar snap peas -- fresh or frozen

3 tablespoons chopped cilantro -- up to 4

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.