Lubya Recipe (One-Pot Afghan Kidney Bean Curry)

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

5 from 4 votes

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

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 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, 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. 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 to the skillet and cook 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 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: 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