Heat a pan; dry roast the red chilies, coriander seeds, cumin seeds, peppercorns and cloves until fragrant, about 4~5 minutes over medium-low heat. Remove from the pan into a blender.
In the same pan, dry roast garlic cloves until golden brown spots appear. Add them to the blender. Cool slightly before grinding into a smooth paste along with coconut milk.
Heat 2tbsp oil to a saute pan; add the onions and cook until slightly browned around the edges. Add the vegan sausages, if using, until they are nicely toasted.
Next add the tamarind paste and the ground masala paste. Mix well and bring the mixture to a boil. Reduce to simmer and cook for 5 minutes.
Add the beans along with 1 cup of water and salt. Bring the curry to a boil, reduce flame to simmer and cook for 12~15 minutes, for all the flavors to mingle. Garnish with chopped cilantro.
Serve hot with rice or bread.