In a colander, rinse bulgur with cold water; drain well. In a bowl pour boiling water over bulgur; stir. Let stand 15 minutes; drain well. Drain tomatoes, reserving 1/4 cup juice. Cut up large tomato pieces. In a large bowl stir together drained tomatoes, parsley, mint, and currants. Toss bulgur with tomato mixture. For dressing, in blender container combine reserved tomato juice, oil, lemon juice, garlic, curry, cumin, and cinnamon. Cover; blend until smooth. Pour dressing over bulgur mixture; toss. Refrigerate at least 4 hours or up to 24 hours. (Liquid is absorbed during chilling.) To serve, spoon salad onto plates. Top with chopped peanuts. Makes 4 to 6 side-dish servings.