Kidney Bean and Lentil Curry
[Vegan, Gluten-Free]

For the Curry:

• 2 tablespoons coconut oil
• 1 white onion, medium sized, cubed
• 1 clove garlic, crushed
• 1 tablespoon yellow curry powder
• 1 teaspoon ginger spice
• 1 teaspoon cumin spice
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne spice
• 1/4 teaspoon cinnamon spice
• A dash of salt and pepper
• 1 tablespoon tomato paste
• 1/2 cup boiling water
• 1 15-ounce can red lentils, washed and strained
• 1 15-ounce can red kidney beans, washed and strained
• 1 13.66-ounce can coconut milk, save 1/4 cup for the coconut rice

For the Coconut Rice:

• 1 1/2 cups jasmine rice or use what you have
• Water to cover, or as instructed
• 1/4 cup coconut milk (as mentioned above)
• A dash of salt
• 1 tablespoon vegan butter
• Garnish with fresh cherry tomatoes and cilantro