Lubya, also known as Afghan kidney bean curry, is a traditional dish with just a few ingredients. The flavor is soft, and the texture is smooth. Seasoned with two spices, cumin and coriander, combined, they create a warm and earthy flavor. Enjoy on top of rice or as a hearty stew. This cozy dish is perfect year-round.

Afghan kidney bean curry, also known as lubya, is a popular dish from Afghanistan made with kidney beans, tomatoes, onions, and a blend of aromatic spices. This simple dish is hearty and bursting with flavor.
The flavor of Afghan kidney bean curry is soft and warm. The combination of aromatic seasonings of cumin, coriander, and garlic gives the dish a warm and earthy flavor.
The tomato base adds a tangy and slightly sweet element to the dish, while the kidney beans provide a hearty and satisfying texture. I recommend serving with rice and garnishing with cilantro, green onions, and lime. Yogurt is also a popular garnish.
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Why You Will Love This Recipe
- Lubya is a healthy and satisfying meal perfect for cozy nights.
- The base of this recipe is beans and rice, which makes it very affordable.
- Afghan kidney bean curry is simple yet also has a complex flavor profile.
Ingredients
Red Kidney Beans - I prefer to use canned beans for convenience. See the section titled 'different ways to prepare kidney beans' below for alternative methods.
Tomatoes - I use canned tomatoes and wrote this recipe using such. However, you can substitute fresh tomatoes at a 1:1 ratio. I recommend fresh chopped tomatoes and cooking them longer to break them down.
Onion - Red onion has a strong flavor that adds to this dish. Substitutions include white or yellow onions.
Garlic - Minced garlic brings out the best flavor for this recipe. In a pinch, you can substitute garlic paste or even garlic salt. Instead of a 1:1 ratio, I recommend seasoning to taste.
How to Make Lubya
Step One: 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 minute. The spices should bloom and become aromatic.
Step Two: Cook Tomatoes
Slowly add the canned tomatoes and their juices to the pot with the seasoning. Cook until the tomatoes break down and have softened enough to easily split with a spatula, about seven-ten minutes. Stir as needed so that the tomatoes do not burn. Transfer the tomato mixture to a blender and blend until smooth. Set aside.
Step Three: 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.
Step Four: Combine Ingredients and Simmer
Add the broth, the blended tomato sauce, red kidney beans, salt, and black pepper. Simmer uncovered on low heat for 15 - 20 minutes.
Step Five: Cook Rice
Cook brown rice or white rice according to the directions in the package. Another option is Lebanese vermicelli rice. I used this style of rice I used in the pictures.
Step Six: Assemble and Garnish
Scoop a serving of rice into a plate or bowl. Top with curry. Garnish as desired. Suggestions include cilantro, lime wedges (lime juice), green onions, and even red pepper flakes to spice the dish up.
Picture Steps
Different Ways to Prepare Kidney Beans
Sure, here's a chart on different ways to prepare kidney beans, including time:
Preparation Method | Description | Time |
---|---|---|
Quick Soak | Step One: Rinse 1 pound of kidney beans and place them in a large pot or Dutch oven. Step Two: Cover the beans with water, making sure they are completely submerged. Bring the water to a boil and let it boil for 2 minutes. Step Three: Remove the pot from the heat, cover it with a lid, and let the beans soak for 1 hour. Step Four: Drain the beans and rinse them again before cooking. | 1 hour and 10 minutes |
Overnight Soak | Step One: Rinse 1 pound of kidney beans and place them in a large pot or bowl. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Let the beans soak for at least 8 hours or overnight. Step Four: Drain the beans and rinse them again before cooking. | 8 hours or overnight |
No-Soak Method | Step One: Rinse 1 pound of kidney beans and place them in a large pot or Dutch oven. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Bring the water to a boil, reduce the heat to low, and let the beans simmer for 1-2 hours or until tender. Step Four: Drain any excess liquid and use as desired. | 1-2 hours of cooking time |
Pressure Cooker Soak | Step One: Rinse 1 pound of kidney beans and place them in a pressure cooker. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Close the pressure cooker lid and let the beans soak for 1 hour. Step Four: Drain the beans and rinse them again before cooking. | 1 hour |
Quick Pressure Cook | Step One: Rinse 1 pound of kidney beans and place them in a pressure cooker. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Close the pressure cooker lid and cook on high pressure for 5-10 minutes. Step Four: Let the pressure release naturally for 10-15 minutes before opening the lid. Step Five: Drain any excess liquid and use as desired. | 30-40 minutes |
Long Pressure Cook | Step One: Rinse 1 pound of kidney beans and place them in a pressure cooker. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Close the pressure cooker lid and cook on high pressure for 25-30 minutes. Step Four: Let the pressure release naturally for 10-15 minutes before opening the lid. Step Five: Drain any excess liquid and use as desired. | 45-60 minutes |
Canned | Step One: Open a can of precooked kidney beans. Step Two: Drain the liquid and rinse the beans before using. | Ready to use |
Note: The time listed is an estimate and can vary depending on the type of kidney beans, altitude, and cooking equipment used. It's always important to check the beans for tenderness and adjust cooking time accordingly.
Try one of my Other Recipes
Substitutions and Variations
Indian Curry-ish - This recipe can be modified with classic Indian seasonings. Do this by adding two teaspoons of garam masala and one teaspoon of paprika when blooming the coriander and cumin. I also recommend topping each bowl with fresh ginger.
Garbanzo Beans - Out of kidney beans? Dislike red kidney beans? No problem, garbanzo beans taste lovely with this recipe.
Spicy - Add jalapeno to spice this dish up a notch. I recommend dicing the pepper and adding it when sauteing the onions.
Coconut Milk - Substitute vegetable broth with full-fat coconut milk for a rich and creamy curry. For a creamier texture, add coconut cream.
Kidney Bean Curries by Country
Kidney bean curry is a favorite around the world. However, each country's recipe varies. Lubya, by far, is my favorite. After you try Lubya, try one of these other curries.
Country | Dish Name | Ingredients | Spices | Notes |
---|---|---|---|---|
Afghanistan | Lubya | Kidney beans, onions, tomatoes, garlic | Cumin, coriander, turmeric, chili powder | Served with rice or bread |
Bangladesh | Rajma Curry | Kidney beans, onion, tomato, ginger, garlic | Cumin, coriander, garam masala | Often served with steamed rice or naan |
Caribbean | Rice and Peas | Kidney beans, rice, coconut milk, thyme | Allspice, garlic, scallions | A popular side dish |
India | Rajma | Kidney beans, tomatoes, onions, ginger, garlic | Cumin, coriander, turmeric, garam masala | Popular in North India |
Indonesia | Semur Kacang Merah | Kidney beans, beef, tomatoes, potatoes | Nutmeg, cloves, cinnamon, sweet soy sauce | A sweet and savory dish |
Iran | Loobia Polo | Kidney beans, rice, ground beef, tomatoes | Turmeric, cinnamon, cumin | Often served with fried onions and raisins |
Iraq | Bamia | Kidney beans, okra, lamb, tomatoes | Cumin, coriander, garlic, onion | A popular dish in the southern region |
Jamaica | Red Pea Soup | Kidney beans, beef, sweet potatoes, yams | Thyme, scallions, scotch bonnet pepper | Often served with dumplings or bread |
Mexico | Frijoles de la Olla | Kidney beans, onion, garlic, bay leaf | Cumin, chili powder | It can be mashed and refried as well |
Pakistan | Chana Dal with Kidney Beans | Kidney beans, chana dal, tomatoes, onions | Cumin, coriander, red chili powder | A hearty vegetarian dish |
Sri Lanka | Kaju Maluwa | Kidney beans, cashews, potatoes, onions | Cumin, coriander, turmeric, chili powder | It can be served with rice or bread |
Thailand | Pad Phuk Tong Fak Thong | Kidney beans, pumpkin, coconut milk, basil | Galangal, lemongrass, chili paste | A vegan-friendly curry |
Vietnam | ??u Ph? S?t Cà | Kidney beans, tofu, tomatoes, onions | Fish sauce, chili flakes | A popular vegetarian dish |
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.
With rice: Serve the kidney bean curry over a fluffy white or brown rice bed. This traditional way of serving the dish allows the flavors to meld together.
Bread: Serve the kidney bean curry with naan, pita, or Turkish pide bread. This is a great way to soak up the flavorful sauce.
Salad: Serve the kidney bean curry with tabule or a kale salad.
Yogurt: Add a dollop of plain yogurt on top of the kidney bean curry to add a cool and creamy element to the dish.
Chutney: Serve the kidney bean curry with a side of mango chutney or other sweet and spicy condiments to complement the flavor depth.
Make-Ahead instructions- 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 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.
Recipe
Afghan Kidney Bean Curry (Lubya)
Equipment
- Medium-heavy bottom pot
- Blender
Ingredients
- 2 tablespoons vegan butter, olive oil, or coconut oil (28g)
- 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 cup vegetable broth (235g)
- salt and pepper to taste
- 1 cup basmati rice (185g)
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 or deep skillet. 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 (28g), 1 tablespoon coriander (8g), 1 teaspoon cumin (2g)
- Slowly add the canned tomatoes and their juices to the pot with the seasoning. Cook until the tomatoes break down and have softened enough to easily split with a spatula, about seven-ten minutes. Stir as needed so that the tomatoes do not burn. Transfer the tomato mixture to a blender and blend until smooth. Set aside.1 15 ounce canned diced tomatoes (28g)
- Using the same pot or deep skillet, melt the other tablespoon of butter over low to medium heat. 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.Tip: I do not clean my skillet between steps one and three. I like the onions to pickup the flavor from the spices and tomatoes.2 cloves garlic, minced, 1 medium onion, red, yellow, or white (110g)
- 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 (57g), 1 cup vegetable broth (235g), 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 (185g)
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.