3 T. oil
1 bay leaf
½ t. ground turmeric
2 small onions, finely chopped
1 t. finely chopped garlic
1 ½ t. ground coriander
1 ½ t. garam masala
½ t. chili powder
1 c. chopped, canned peeled tomatoes
1 T. tomato paste
½ c. water
¼ t. salt
1 T. yogurt
½ c. frozen peas
1 pkg firm tofu, spiced & cooked
2 T. finely chopped cilantro leaves
2 c. prepared rice

Put bay leaf, onion, garlic, and turmeric in skillet and cook over moderately high heat stirring frequently, until mixture is well reduced and pale gold. Lower the heat if the mixture is browning too quickly. Add coriander, garam masala, and chili powder and cook until fragrant. Add the tomato paste, tomatoes, and water; cover and simmer for 5 minutes. Add salt, yogurt, peas, and spicy tofu (see recipe for spicy tofu), and cook for 5 minutes. Remove the bay leaf, sprinkle with cilantro, and serve immediately over rice.