Melt half of the coconut oil in a large pan, stir in the cumin and coriander and cook for about one minute until brown.
Add the crushed tomatoes and a few mint leaves, and simmer on low heat for about 7 minutes, stirring regularly.
Meanwhile, dice the onion, mince the garlic and prepare the broth. Melt the other half of coconut oil and sauté the onion for about 5 minutes on medium heat, then add the garlic for another 2-3 minutes.
Add the tomato sauce, broth and kidney beans and simmer 15 minutes on low heat.
Season to salt and pepper and serve with fresh coriander and basmati rice.