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–+ servings

Bean Curry (Lubya Afghan Curry)

Mackenzie Burgess, RDN
This bean curry includes kidney beans or other beans of your choice as the star! Packed with toasted spices, tomatoes, and fresh herbs.
4.59 from 17 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 260 kcal

Ingredients
  

  • 1 tablespoon whole coriander seeds *see note if you don’t have whole spices
  • 1 teaspoon whole cumin seeds
  • 2 tablespoons olive oil
  • 1 small onion of your choice, diced (red, yellow, or white)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1- inch knob of ginger, grated (about 1 tablespoon)
  • 1 - 15 ounce can diced tomatoes
  • 1 teaspoon turmeric
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 - 15 ounce cans beans of your choice, drained and rinsed (Red kidney beans are traditional to this Afghan curry but you could use another type of bean such as black beans, cannellini beans, garbanzo beans, pinto beans, or a mixture)
  • 1 cup vegetable broth
  • Chopped cilantro, for garnish
  • Naan bread and/or basmati rice, to serve

Instructions
 

  • Add spices to a large pan and toast over medium heat until slightly browned and aromatic, about 1-2 minutes. Transfer to mortar and pestle or spice grinder and grind until finely ground. Set aside for later. 
  • To same pan, heat oil over medium heat. Add onion and cook until caramelized, about 5 minutes. 
  • Add garlic and ginger and stir until onions are coated.
  • Add over diced tomatoes as well as spices: ground coriander, ground cumin, turmeric, black pepper, and salt. Stir to combine and cook until slightly reduced, about 5 minutes.
  • Add over beans and broth and stir to combine. Bring to a simmer then reduce to low heat. Cover and let simmer for 10 minutes.
  • Sprinkle with cilantro and serve with naan bread and/or basmati rice.
  • Store any leftovers in an airtight container in the fridge for up to 4 days.

Video

Notes

*A note on whole spices: If you don’t have whole coriander or cumin seeds, feel free to skip step #1 and use the same amount of ground coriander and cumin later on in step #4.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 37gProtein: 12gFat: 9gSaturated Fat: 1gSodium: 770mgFiber: 10gSugar: 9g
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