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Lubya Recipe (One-Pot Afghan Kidney Bean Curry)

ByRuth Grindeland Updated:
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Prep Time 10 minutes
Total Time 40 minutes
Servings 6 people

Lubya is a smooth Afghan kidney bean curry recipe. This easy plant-based dinner works any night of the week. Don’t let the word ‘curry’ fool you; this recipe is mild, using only cumin and coriander for spices

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 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!

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’s more of a habit than anything else. You can use either dried or canned beans.

Tomatoes

Tomatoes give lubya a rich, 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 sit, the easier they are to break 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 and 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-bottomed 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. For a chunkier sauce, use your wooden spoon to break the tomatoes into 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, stirring only occasionally 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 sautéed onion mix. Mix well. Simmer uncovered on low heat for 15 to 20 minutes. Season with salt and pepper to the desired taste. Serve and garnish.

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 your dish’s flavor.

Additions and Variations

  • Indian Curry-ish: Modify this recipe 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? No problem; garbanzo beans work well in this recipe.
  • Spicy: Add diced jalapeño or one to two teaspoons of Aleppo pepper to spice up this dish!
  • Coconut Milk: Substitute half the vegetable broth with half a can of full-fat coconut milk for a rich, creamy curry.

Frequently Asked Questions

I like to keep lubya dinners simple, serving 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 Instant Pot. 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 with 5 cups fresh water, and bring to a boil. Reduce the heat and simmer for 1 to 1.5 hours, or until tender. If using the Instant Pot, follow the instructions for your particular device.

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 Recipe (One-Pot Afghan Kidney Bean Curry)

Make Lubya, a smooth Afghan kidney bean curry, for dinner tonight. This simple, one-pot dinner turns the humble kidney bean into a soft curry. Don’t let the word ‘curry’ fool you; this recipe is mild, using only cumin and coriander for spices
5 from 4 votes
Print Rate
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 can of 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 cups vegetable broth (352g)
  • salt and pepper to taste

Optional 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 medium-low heat. Add the coriander, cumin, and salt, and cook for 1 minute, or until fragrant.
  • Add Tomatoes: Add the canned tomatoes and their juices to the skillet and cook, stirring occasionally, for 7 to 10 minutes, until softened. Stir occasionally to prevent the tomatoes from burning.
  • Break Down the Tomatoes: Transfer the tomato mixture to a blender and blend until smooth. For 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 1/2 cup of vegetable oil to the same skillet over low-medium heat. Add the onion and cook, stirring occasionally, until softened and caramelized, about 7 minutes. Add the garlic 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 to 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 starting 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: Modify this recipe 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? No problem; garbanzo beans work well in this recipe.
  • Spicy: Add diced jalapeño or one to two teaspoons of Aleppo pepper to spice up this dish!
  • Coconut Milk: Substitute half the vegetable broth with half a can of full-fat coconut milk for a rich, creamy curry.
  •  
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, then transfer it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
Freezer instructions: Let the curry cool to room temperature, then transfer it to an airtight container or freezer bag. You can store it 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 in 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

2 Comments

  1. Choclette says:

    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

    1. Thank you Choclette. I highly recommend A Thousand Splendid Suns. I have read it three times now. Khaled Hosseini is a beautiful writer.

      Reply
5 from 4 votes (3 ratings without comment)

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