Afghan Kidney Bean Curry (Lubya)

The other day I was searching for recipes using kidney beans beyond the tried-and-true chili or three bean salad recipe and found a few recipes for Afghan Kidney Bean Curry.

I made a few changes to the recipe based on my food allergies and the ingredients available to me. The dish has a flavor profile different from that I normally cook with so it was a refreshing change!


  • Olive oil or coconut oil ... just enough to make things not stick

  • 3 cups of kidney beans

  • 1 cup of vegetable broth (I prefer low salt)

  • 1/4 cup diced onion or shallot

  • 4 cloves of garlic minced

  • 1 can of diced tomatoes ( I used low salt)

  • 1 TBSP caraway seed

  • 1 tsp cumin


In one pan:

  • Heat cumin and caraway seeds in oil for a minute or two to bring out the flavor

  • Add can of tomatoes, stir, and sautee for about 5 minutes to integrate spices in tomato mixture

In a separate pan:

  • Sautee onions and garlic in oil until translucent

  • Add beans and broth and bring to a boil

  • Reduce to simmer for 5 minutes

  • Add tomato mixture from the first pan

  • Cover and simmer for 5-10 minutes to reduce liquid and combine flavors


  • Serve over rice ( I used brown rice)

  • Many of the recipes I read suggested adding fresh mint leaves on top  

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