Finely slice the tomatoes, than puree into a smooth sauce. Pour in the 4 tbs curry powder and garlic. set aside.

In a pan, put in the coconut oil. When liquefied add the cinnamon and caramelize the onions.

Once the onions are caramelized, place them in a blender with 1 tbs of water and puree.

Add a little bit more oil to the bottom of the pan and pour the puree tomatoes, onions and kidney beans in, add the flour to achieve the golden curry color and stir. Put the heat on medium, cover and let sit and occasionally stir.

Steam rice as directed.

Put a bit of oil to the bottom of another pan and fry the veggies.