Lubya: One Pot Afghan Red Kidney Bean Curry

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

5 from 4 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: afghan

Diet:

Servings: people

Calories: 165kcal

Author: Ruth Grindeland

Cost: $10

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