Afghan Kidney Bean Curry (Lubya)

Ingredients

• 2 tablespoons coconut oil divided
• 1 tablespoon coriander whole
• 1 teaspoon cumin seed whole
• 1/2 teaspoon dried mint optional
• 15 ounces tomatoes 1½ cups whole
• 1 red onion small, small dice, some reserved for garnish, optional
• 4 cloves garlic minced
• 1 cup vegetable broth
• 3 cups kidney beans 2 15 oz cans, rinsed and drained
• 1 teaspoon freshly ground black pepper or to taste
• 1 teaspoon salt or to taste*
• cilantro for garnish, optional
• basmati rice to serve

Nutrition

• Calories : 140 calories
• Carbohydrate : 19 grams
• Fat : 6 grams
• Fiber : 1 grams
• Protein : 8 grams
• SaturatedFat : 4 grams
• Sodium : 570 milligrams
• Sugar : 3 grams