| | TAMARIND PUREE |
| 3 | oz | Tamarind pulp, seedless |
| 1 | c | Water, boiling |
| | CURRY |
| 2 | ts | Coriander, ground |
| 2 | ts | Cumin, ground |
| 1 | ts | Fenugreek seed, ground |
| 1/2 | ts | Turmeric, ground |
| 1/2 | ts | Black pepper, ground |
| 2 | | Whole star anise, or dash of fennel seed |
| 3 | tb | Oil, vegetable |
| 1 | lg | Yellow onion, 1/8" slices |
| 2 | ts | Ginger, finely chopped |
| 6 | | Whole red chiles, Thai type, stemmed and thinly sliced crosswise |
| 1 | lg | Red bell pepper, 1" thick slices |
| 3 | c | Cauliflower florets, bite size pieces |
| 4 | oz | Shiitake mushrooms or portobellos, 1/4" slices |
| 1/2 | ts | Salt, to taste |
| 14 | oz | Coconut milk |
| 1 | c | Water |
| 1 1/2 | c | Garbanzo beans or yellow lentils |
| 2 | c | Snow peas, or sugar snaps |
| 4 | tb | Cilantro, chopped |
