Lubya: One Pot Afghan Red Kidney Bean Curry

ByRuth Grindeland Published: Updated:
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Make Lubya, a smooth Afghan kidney bean curry, for dinner tonight. This simple, one-pot dinner transforms the humble kidney bean into a soft curry. Don’t let the word ‘curry’ fool you. This recipe has a mild flavor, using only two gentle spices: cumin and coriander.

A plate full of lubya on one side and rice on the other.

I discovered Lubya, a smooth Afghan kidney bean curry while reading A Thousand Splendid Suns. It is a beautiful book by Khaled Hosseini, the same writer of The Kite Runner. I could not get enough of his beautiful writing, and his characters stay with me today.

I became obsessed with Afghan cooking while reading this book over 15 years ago. I find the flavors to be rich, while the ingredients are simple. It is the perfect combination of ingredients and techniques that have been perfected over centuries.

Lubya kidney bean curry was one of the foods mentioned in A Thousand Splendid Suns. It was also one of the few Afghan vegan recipes I could find in 2008. Over the last 15 years, Lubya has become a staple in my home. The simple ingredients are everyday pantry staples. This makes this dish perfect for an easy vegan weeknight dinner.

I hope you love this recipe as much as I do. And, if you have not read A Thousand Splendid Suns or The Kite Runner, check them out. Both books are examples of outstanding character development and literature!

Lubya, Afghan Kidney Bean Curry Recipe

At a Glance

EASE: Very Easy
CUISINE: Afghan
COURSE: Dinner
TIME: 40 Minutes
DIET: Vegan, Vegetarian, Dairy Free and Gluten Free

Ingredient Notes

Ingredients used in making this recipe.

Red Kidney Beans

Red kidney beans are the heart of lubya. They are rich in flavor and smooth in texture. I prefer dark red kidney beans over light ones. It is a habit more then than anything else. You can use either dried or canned beans.

Tomatoes

Give lubya a rich and hearty flavor. To create a smooth curry sauce, I blend the tomatoes. This is how Afghan kidney bean curry is traditionally made. However, if you want to keep it simple and have one less thing to clean, you can break the tomatoes with a wooden spoon. The longer the tomatoes look, the easier it is to break them with a wooden spoon.

Herbs and Spices

For the best flavor, use fresh garlic. This recipe only uses two spices: coriander and cumin. Both spices are mild in flavor and are not spicy.

See the recipe card for the complete list of ingredients and measurements.

Picture of lubya in a skillet garnished with cilantro and a wooden spoon.

Lubya Step-by-Step Instructions

Spices bloomed in a skillet.

Step One: Bloom the Spices

Warm a tablespoon of oil over low-medium heat in a heavy-bottom pot. Stir in coriander, cumin, and a pinch of salt. Cook for one minute. The spices should bloom and become aromatic.

Tomatoes and spices simmering in a skillet.

Step Two: Cook Tomatoes

Add the canned tomatoes and their juices to the spices. Cook until the tomatoes have softened, about seven minutes. Transfer to a blender and blend until smooth. Set aside. If you prefer a chunkier sauce, use your wooden spoon to break the tomatoes in to smaller pieces.

Onions sautéed in the same skillet as the tomatoes.

Step Three: Saute Onions and Garlic

Warm one-half cup of vegetable broth in the same skillet over low to medium heat. Add the onion and cook for 7 minutes, limiting stirring so the onions caramelize. Add the garlic and cook for an additional minute.

All ingredients in the skillet, not yet mixed together.

Step Four: Combine Ingredients

Add the vegetable broth, blended tomatoes, and kidney beans to the sauteed onion mix. Mix well. Simmer uncovered on low heat for 15-20 minutes. Season with salt and pepper to the desired taste.

Step Five: Cook Rice (optional)

Cook brown rice or white rice according to the directions in the package.

Step Six: Assemble and Garnish

Scoop a serving of rice into a plate or bowl. Top with lubya. Garnish as desired.

Hand dipping nann into a plate filed with garnished lubya and rice.

Deglazing: If you’re using a stainless steel or Dutch oven, let the liquid cook down until the onions start to stick slightly, but be careful not to let them burn. Then, lower the heat and add one or two tablespoons of broth. Use a wooden spoon to gently scrape up the onions. Let it simmer for a minute or two. This simple step will really boost the flavor of your dish.

Additions and Variations

  • Indian Curry-ish – This recipe can be modified with classic Indian seasonings. When blooming the coriander and cumin, add two teaspoons of garam masala and one teaspoon of paprika. I also recommend topping each bowl with fresh ginger.
  • Garbanzo Beans – Out of kidney beans? That is no problem; garbanzo beans work well with this recipe.
  • Spicy – Add diced jalapeno or one to two teaspoons of Aleppo pepper to spice up this dish!
  • Coconut Milk – Substitute half of the vegetable broth with half a can of full-fat coconut milk for a rich and creamy curry.

Frequently Asked Questions

I like to keep lubya dinners simple and serve them with a simple kale crunch salad and easy homemade bread.

Start with 5 ounces (about 3/4 cup) of dried kidney beans. Rinse and sort them to remove any debris or broken beans.

Next, choose your soaking method: overnight soak, quick soak, or Instapot. For an overnight soak, place the beans in a large bowl and cover them with 5 cups of water. Let them soak until tender. If you’re short on time, use the quick soak method: boil the beans for 2-3 minutes, then cover and let them sit for an hour. After soaking, drain and rinse the beans. Then, transfer to a large pot, cover them with 5 cups of fresh water, and bring to a boil. Reduce the heat and let them simmer for 1 to 1.5 hours or until tender. If using the Instapot, follow the instructions for your particular device.

Afghan kidney bean curry storing instructions

Refrigerator instructions – Let the curry cool to room temperature and transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Freezer instructions: Transfer the curry to room temperature in an airtight container or freezer bag. Lubya can be stored this way for up to three months. Transfer the container to the refrigerator for a few hours or overnight to thaw. Reheat in a saucepan on the stove or the microwave, occasionally stirring. Add a splash of water or broth to loosen up the curry if needed.

If you tried this lubya Afghan red kidney bean curry recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.

Picture of lubya in a skillet garnished with cilantro and a wooden spoon.

Lubya: One Pot Afghan Red Kidney Bean Curry

Make Lubya, a smooth Afghan kidney bean curry, for dinner tonight. This simple, one-pot dinner transforms the humble kidney bean into a soft curry. Don’t let the word ‘curry’ fool you—this recipe is mild, using only two gentle spices: cumin and coriander.
5 from 4 votes
Print Rate Save
Course: Main Course
Cuisine: afghan
Diet:
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ruth Grindeland

Equipment

  • Medium-heavy bottom pot
  • Blender

Ingredients

Lubya

  • 1 tablespoon olive oil
  • 1 tablespoon coriander (8g)
  • 1 teaspoon cumin (2g)
  • 1 15 ounce canned diced tomatoes (28g)
  • 1 medium onion, red, yellow, or white (110g)
  • 2 cloves garlic, minced
  • 2 15 ounce canned kidney beans (57g) drained
  • 1.5 cup vegetable broth (352g)
  • salt and pepper to taste

Oional Garnishes

  • 1 cup basmati rice (185g)
  • Cilantro, diced green onions, ginger and/or lime wedges
US Customary – Metric

Instructions

Lubya

  • Bloom the Spices: Heat 1 tablespoon of olive oil in a deep skillet over low-medium heat. Add the coriander, cumin, and salt to the skillet and cook for 1 minute, or until fragrant.
  • Add Tomatoes: Add the canned tomatoes and their juices to the skillet and cook until softened and easily split with a spatula, about 7-10 minutes. Stir occasionally to prevent the tomatoes from burning.
  • Break Down the Tomatoes: Transfer the tomato mixture to a blender and blend until smooth. If you prefer a chunkier sauce, break the tomatoes with your wooden spoon. The longer they simmer, the easier it will be to break by hand. Set aside.
  • Saute: Add one-half cup of vegetable oil in the same skillet over low-medium heat. Add the onion to the skillet and cook until softened and caramelized, about 7 minutes. Add the garlic to the skillet and cook for 1 additional minute.
  • Combine and Simmer: Add the blended tomato sauce, kidney beans, broth, salt, and pepper to the skillet. Simmer uncovered over low heat for 15-20 minutes, or until the beans are heated through and the sauce has thickened slightly.

Optional Ingredients

  • If serving with basmati rice, cook according to the instructions. I recommend you start this step while the lubya is simmering.
  • Before serving, top with garnishes. My favorite garnishes include cilantro, diced onions, ginger, and lime wedges.

Notes

Additions and Variations
  • Indian Curry-ish – This recipe can be modified with classic Indian seasonings. When blooming the coriander and cumin, add two teaspoons of garam masala and one teaspoon of paprika. I also recommend topping each bowl with fresh ginger.
  • Garbanzo Beans – Out of kidney beans? That is no problem; garbanzo beans work well with this recipe.
  • Spicy – Add diced jalapeno or one to two teaspoons of Aleppo pepper to spice up this dish!
  • Coconut Milk – Substitute half of the vegetable broth with half a can of full-fat coconut milk for a rich and creamy curry.
  •  
  •  
Deglazing 
If you’re using a stainless steel or Dutch oven, let the liquid cook down until the onions start to stick slightly, but be careful not to let them burn. Then, lower the heat and add one or two tablespoons of broth. Use a wooden spoon to gently scrape up the onions. Let it simmer for a minute or two. This simple step will really boost the flavor of your dish.
How to make ahead, store, and freeze Afghan kidney bean curry
Make-Ahead instructions– You can make this dish up to three days ahead. It tastes better on day two. I recommend storing the rice and garnishes separately.
Refrigerator instructions – Let the curry cool to room temperature and transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezer instructions: Transfer the curry to room temperature in an airtight container or freezer bag. Lubya can be stored this way for up to three months. To thaw, transfer the container to the refrigerator for a few hours or overnight. Reheat in a saucepan on the stove or the microwave, occasionally stirring. Add a splash of water or broth to loosen up the curry if needed.

Nutrition

Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 161mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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2 Comments

  1. 5 stars
    Love a good bean curry and this looks wholesome and hearty. Lovely to get an Afghan recipe. I’ve not read that book, but I loved The Kite Runner.

    Reply
5 from 4 votes (3 ratings without comment)

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