In a pot, bring water to a boil. Add brown rice and let it simmer on medium heat until cooked (30m).
Fluff rice with a fork and let it sit for 10m.
fresh mint, very finely chopped
tomatoes, roughly chopped
In a medium saucepan over low heat, melt coconut oil. Add to gently cook coriander seed and cumin seed until fragrant, without burning.
Add to combine fresh mint and tomatoes until soft and easy to mash.
In a blender, pour in the mix and blend until smooth.
fresh cilantro, very finely chopped
red onion, finely diced
black pepper, ground
In a medium saucepan over high heat, melt coconut oil. Add to cook red onion until soft and lightly golden.
Stir in all ingredients and blended tomatoes, but not lime, sea salt, and black pepper. Simmer covered for 1h.
Season with lime, sea salt, and black pepper.
Prepare two rice bowls and divide the rice between two bowls.
In a serving bowl, pour the curry in and garnish with fresh mint or cilantro. Serve.