Place the rice and water in a rice cooker (that has a steamer basket) and cook for 20 minutes or until the rice is soft. For the last 5 minutes of the rice cooking, place the broccoli florets in the steamer basket and cook until bright green and slightly crunchy. In a small pot over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.
To make the red curry almond sauce:
Whisk all of the ingredients together until smooth.
To assemble:
Divide the rice and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top. Garnish with the black sesame seeds and serve.
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