- 2 tbsp Olive Oil
- 1 large Onion, chopped finely
- 4 cloves Garlic, chopped finely
- 4 tsp Fresh Ginger, grated
- 2 tbsp Ground Cumin
- 1 tbsp Sweet Paprika
- 1/2 tsp Chilli Powder
- 400 g Black Beans, drained
- 400 g Diced Tomatoes
- 1 cup Coconut Cream
- 2 tsp Caster Sugar
- 2 tbsp Lemon Juice
- 1 cup Cranberries
- Salt | Pepper, to season
- 300 g Tofu
- 1/3 cup Roasted Cashews, chopped
- 1 Red Chilli, deseeded, sliced thinly to serve
- handful Fresh Coriander
- 1 1/2 cups Brown Rice
Boil 3 cups of water, add rice and cook for about 20 minutes. Rinse and drain.
Heat 1 tbsp of olive oil in a large pot over a medium heat. Add onion, garlic, ginger, cumin, paprika and chilli powder and cook for 5 minutes, or until onion softens. Add beans, tomatoes, coconut cream and sugar. Cook, stirring on and off for 15 minutes, or till sauce thickens. Stir in lemon juice and a season to taste.
Whilst beans cooking, cut tofu into eight slices. Heat remaining oil in a large non-stick frying pan over a high heat. Cook the tofu for 1 minute on each side, or till golden.
Serve tofu topped with bean mixture, cashews, chilli and coriander.