Creamy Coconut Rajma with Brown Rice

1.Rinse the soaked kidney beans under cold water and drain them. In a large pot, heat the coconut oil over medium heat.

2.Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and sauté until they are translucent, about 5-7 minutes.

3.Stir in the minced garlic, ginger, and slit green chilies. Cook for another 2-3 minutes until fragrant.

4.Add the coriander powder, garam masala, and turmeric powder, stirring well to combine. Cook for an additional minute to toast the spices.

5.Add the drained kidney beans to the pot, followed by the coconut milk and vegetable broth (or water). Stir to combine, and bring the mixture to a gentle boil.

6.Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the kidney beans are tender. Stir occasionally and add more water if needed to keep the mixture creamy.

7.Once the beans are cooked, use an immersion blender to blend the mixture until creamy, leaving some beans whole for texture. Season with salt to taste.

8.While the rajma is simmering, rinse the brown rice under cold water. In a separate pot, combine the brown rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 40-45 minutes, or until the rice is tender and water is absorbed.

9.To serve, spoon the creamy coconut rajma over a bed of brown rice. Garnish with toasted coconut flakes and a squeeze of fresh lime juice.