Lubya is a delicious Afghan kidney bean curry in warm tomato sauce. This curry is mild, soft, and hearty. Serve on basmati rice and top with garnishes of your choice.
I learned of lubya after reading A Thousand Splendid Suns by Khaled Hosseini. He paints a captivating and haunting picture of Afghanistan. Fully engrossed in the theme, I wanted to try an Afghan meal.
Lubya was one of the vegetarian dishes in the book, and I thought I would give it a try. I fell in love with how easy it is to make and the excellent flavor. Many years later, it is still a staple in our home.
Lubya also referred to as kidney bean curry, is different from most curries. It has few spices and an overall mild fl or. But that is what I love about it. It is si le. In fact, in our home, it is a go-to staple.
If you're looking to round this dish out as a dinner, I recommend serving hummus as an appetizer and tabbouli has as a salad. I know they are not afghan, but they all go well together.
Table of Contents
Why You Will Love This Recipe
- Healthy and nutritious vegan curry
- Budget friendly
- Easy recipe to make
Ingredients
In the Mood For Something Else?
How to Make Lubya
Time needed: 40 minutes.
- Bloom the Spices
Over low - medium heat, melt a tablespoon of oil in a heavy bottom pot. Stir in coriander, cumin, and a pinch of salt—Cook for one mi ute. The spices should bloom and become aromatic.
- Cook Tomatoes
Slowly add the canned tomatoes and juices to the pot with the bloomed spices. Cook until the tomatoes start to break down, about seven minutes. Stir as needed so that the tomatoes do not burn. Transfer the tomatoes mixture to a blender and blend until smooth. Set aside.
- Saute Onions and Garlic
Melt the other tablespoon of oil over low to medium heat using the same pot. Add the onion and cook for 7 minutes. Limit stirring the onions so that they begin to caramelize. Add garlic and cook for an additional minute.
- Combine all Ingredients and Simmer
Add the broth, the blended tomato sauce, kidney beans, salt, and pe per. Simmer uncovered on low heat for 15 - 20 minutes.
- Cook Rice
Cook rice according to directions in the package.
Note - Most basmati rice cooks in 20 minutes. Check the package before starting the recipe if the rice needs more time to cook. - Assemble and Garnish
Scoop a serving of rice into a plate or bowl. Top with curry. Garnish as desired.
Video Demonstration
Substitutions and Variations
Indian Curry-ish - This recipe can be modified with classic Indian seasonings. Do this by adding two teaspoons of graham masala and one teaspoon of paprika when blooming the coriander and c min. I also recommend topping each bowl with fresh ginger.
Garbanzo Beans - Out of kidney beans? Dislike kidney beans? No problem, garbanzo beans taste lovely with this recipe.
Spicy - If you want to spice this dish up a notch, add jalapeno. I recommend dicing the pepper and adding when sauteing the onions.
Coconut Milk - Substitute vegetable broth with full-fat coconut milk for a rich and creamy curry.
In The Mood For Something Else?
Make Ahead and Storing
Make-Ahead - You can make this dish up to three days ahead. I think it tastes better on day two. I recommend storing the rice and garnishes separately.
Refrigerator - Place the curry in an airtight container in the fridge for up to one week.
Freezer - Store curry in a freezer-safe bag or container for up to three months.
FAQs
Yes! Kidney beans are among the healthiest type of beans. I like this recipe because it combines beans, vegetables, and rice. It is an excellent balanced dish.
Dried beans typically soak in water overnight. For detailed instructions, follow this link.
Did you make this recipe? Leave a comment. You can also picture and tag me on Instagram or Facebook.
Afghan Vegan Kidney Bean Curry (Lubya)
Equipment
- Medium-heavy bottom pot
- Blender
Ingredients
- 2 tablespoons vegan butter, olive oil, or coconut oil
- 1 tablespoon coriander
- 1 teaspoon cumin
- 1 15 ounce canned diced tomatoes
- 1 medium onion (red, yellow, or white)
- 2 cloves garlic, minced
- 2 15 ounce canned kidney beans
- 1 cup vegetable broth
- salt and pepper to taste
- 1 cup basmati rice
Garnishes (optional)
- lime wedges
- cilantro
- mint leaves
- green onion
Instructions
Lubya
- Over low - medium heat, melt a tablespoon of oil 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.2 tablespoons vegan butter, olive oil, or coconut oil, 1 tablespoon coriander, 1 teaspoon cumin
- Slowly add the canned tomatoes and their juices to the pot with the seasoning. Cook until the tomatoes start to break down, about seven minutes. Stir as needed so that the tomatoes do not burn. Transfer the tomatoes mixture to a blender and blend until smooth. Set aside.1 15 ounce canned diced tomatoes
- Using the same pot, over low to medium heat, melt the other tablespoon of oil. Add the onion and cook for 7 minutes. Limit string the onions so that they begin to caramelize. Add garlic and cook for an additional minute.2 cloves garlic, minced, 1 medium onion (red, yellow, or white)
- Add the broth, the blended tomato sauce, kidney beans, salt, and pepper. Simmer uncovered on low heat for 15 - 20 minutes. Note: while the beans are simmering, start the rice.2 15 ounce canned kidney beans, 1 cup vegetable broth, salt and pepper to taste
- Garnish as desired. Suggestions include cilantro, mint, green onion and/or lime wedges.cilantro, mint leaves, green onion, lime wedges
Basmati Rice
- Cook according to the instructions on the bag.1 cup basmati rice
nancy
this slow simmer tomato curry is tasty!!
Ruth Grindeland
Thank you. I am glad you enjoyed it.
Elizabeth Swoish
The flavor in this is so delicious! Definitely one of my new favorites, the family loved it too. Thank you!
Ruth Grindeland
Thank you. I am so happy to hear that.
Anaiah
Oh this Lubya is perfect and so comforting. It's great to make a big batch and eat on it throughout the week!
Ruth Grindeland
Thank you! I am so happy you liked it.
Jacqui
I love how buttery and soft this is! A great recipe!
Ruth Grindeland
Thank you!
Choclette
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.
Ruth Grindeland
Thank you Choclette. I highly recommend A Thousand Splendid Suns. I have read it three times now. Khaled Hosseini is a beautiful writer.
Katie
Love this recipe so much!
Ruth Grindeland
Thank you Katie.