a. In a dry skillet over medium heat, toast the coriander and cumin seeds until fragrant.

b. Transfer the toasted seeds to a spice grinder and grind them into a fine powder.

c. If using dried mint, crush it into smaller pieces using your hands.

a. In a blender or food processor, blend the whole tomatoes until smooth. Set aside.

a. In a large pot or Dutch oven, heat a tablespoon of vegan butter, olive oil, or coconut oil over medium heat.

b. Add the diced red onion and sauté until softened and translucent.

c. Stir in the minced garlic and sauté for another minute until fragrant.

a. Pour the blended tomato mixture into the pot with the sautéed onions and garlic.

b. Add the vegetable broth and bring the mixture to a gentle simmer.

c. Stir in the ground coriander, cumin, and crushed mint (if using).

d. Add the cooked kidney beans to the pot and mix well.

e. Season with salt and freshly ground black pepper to taste.

a. Rinse the basmati rice in cold water until the water runs clear.

b. In a separate pot, bring 2 cups of water to a boil.

c. Add the rinsed rice to the boiling water, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is fully cooked and fluffy.

a. Slice the reserved red onions into thin rings.

b. Chop the cilantro and mint leaves.

c. Slice the green onions into thin rounds.

d. When the stew and rice are ready, serve the Lubya hot over a bed of fluffy basmati rice.

e. Garnish with lime wedges, cilantro, mint leaves, and green onions according to individual preferences.