Kidney Bean Curry
Kidney Bean Curry
Lubya is an Afghan kidney bean curry that is extremely easy to make. Considering that this dish is vegan, it is quite flavorful and filling enough to make you forget that it’s meatless. Lubya is similar to the Indian kidney bean curry dish, rajma; but with a lot less ingredients. There’s only 3 spices in this curry, as opposed to 6+ in it’s Indian counterpart. You likely will have all of these ingredients in your pantry already. The curry is ready in 30 minutes, served over basmati rice, and garnish with red onion and cilantro.
Equipment
- immersion blender
Ingredients
- 2 tbsp coconut oil
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 15 oz canned diced tomatoes
- 1 small red onion finely chopped
- 5 garlic cloves minced
- 1 cup vegetable stock
- 3 cup canned kidney beans
- salt and pepper to taste
Garnish
- cilantro chopped
- red onion finely
Instructions
- Heat up 1 tbsp of coconut oil in a small pot over medium heat. Add in the coriander and cumin seeds. Let sizzle for 1 minute.
- Pour in the canned tomatoes with all of its juices. Simmer for 7 minutes.
- Using an immersion blender, purée the tomatoes into a sauce. Set aside.
- Heat up the other tbsp of coconut oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes. Add in the garlic and cook for 5 more minutes.
- Pour in the tomato sauce, vegetable stock, and the kidney beans. Simmer over medium heat for 15 minutes.
You must be logged in to post a comment.