Indian Spiced Curry

Another great recipe from Silk: Rich spices lend their magic to a savory stew served over rice.

1 tsp curry power
1 tsp garam masala
4 tbsp vegetable oil, divided
1 block extra firm tofu or 1 lb chicken breasts, cut into 1/2-in cubes
1 medium onion, cut into large chunks
3 cloves garlic
2 tbsp chopped fresh ginger
1 medium onion, finely diced
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup Silk Unsweetened
1 cup water
1 can (14-oz) diced tomatoes, including juice
2 tbsp salt
Juice of 1 lemon
1/4 cup chopped cilantro
4 cups cooked basmati rice, for serving
In a medium bowl combine curry powder, garam masala and 2 tablespoons vegetable oil. Add tofu or chicken and toss to coat all pieces. Set aside and allow flavors to develop for 15-20 minutes.

Place a large nonstick pan over medium heat and gently brown curry-oiled tofu or chicken on all sides. Cook in two batches, if necessary. Remove tofu or chicken from pan and set aside.

Place onion chunks, garlic and ginger in the bowl of a mini processor or blender and blend until smooth. Add up to 1/3 cup water if needed to make a smooth paste.

Heat remaining 2 tbsp of vegetable oil in a large nonstick pan over medium heat, add diced onions and cook until golden brown. Remove pan from heat and carefully add the onion/ginger paste to the pan. Be careful, it may splatter. Return pan to heat and cook for 3-4 minutes, and then add coriander, cumin, turmeric and cayenne until well combined. Stir in Silk, browned tofu or chicken, 1 cup water, tomatoes and salt. Cover and cook for 10 minutes. Remove cover and cook 7-8 more minutes. Add lemon juice and cilantro and adjust salt and pepper. Serve with basmati rice.