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Heat 1 tablespoon of oil in a heavy-bottomed pot over medium-low heat. Add the coriander and cumin seeds, cooking for about a minute until they’re aromatic and slightly darker in color—watch carefully to avoid burning.
Add the dried mint (if using) along with the tomatoes and their juices to the pot, being mindful of any splattering. Lightly mash the tomatoes and cook over medium-low heat, stirring occasionally, for around 7 minutes, until the mixture becomes thick and saucy. Carefully transfer to a blender and blend until smooth, venting the lid to release steam.
Return the pot to medium-low heat and add the remaining tablespoon of oil. Sauté the diced onion for about 5 minutes, stirring occasionally, until softened and beginning to turn golden. Add the minced garlic and continue cooking for another 5 minutes, stirring frequently to prevent burning.
Once the onions are nicely caramelized, add the vegetable broth, blended spiced tomato sauce, kidney beans, salt, and pepper. Let everything simmer, uncovered, on low heat for about 15 minutes. Adjust the seasonings to taste.
Serve hot, garnished with fresh cilantro and reserved red onion, along with a side of basmati rice.
