Ingredients
1 cup black eyed beans soaked for 8 hours
3 bay leaves
2 cardamom pods slightly bruised
2 teaspoons minced garlic
½ teaspoon ground turmeric
½ - 1 teaspoon sea salt
2 medium round onions sliced into half moons
2 teaspoons fresh finely chopped ginger
2 tablespoons oil
1 teaspoon cumin
1 cup silken tofu
½ teaspoon garam masala
3 tablespoons chopped fresh coriander

Methodology
Drain beans & place into medium saucepan with water to cover plus, bay leaves, cardamom, 1 teaspoon garlic & turmeric. Bring to a boil & then turn heat down & simmer until beans are tender. Add salt & cook a further 5 minutes. Drain beans reserving ½ cup cooking liquid. Place onions, remaining teaspoon of garlic, & ginger into a blender & puree contents.

Add oil to a saucepan or frying pan & heat. Place pureed contents in frying pan & cook through for a few minutes. When mixture begins to brown add cumin & cook a further 30 seconds, add drained beans. Blend silken tofu with ½ cup bean cooking liquid & add this to the onion mixture. Cook a further 5 minutes & place into a serving bowl. Sprinkle with garam masala & coriander. Serve with long grain brown rice.