Name: Afghan Kidney Bean Curry (Lubya)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Afghan
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); lime wedges; cilantro; mint leaves; green onion

Afghan

Vegan

Spatula

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.

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.

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.

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.

Garnish as desired.  Suggestions include cilantro, mint, green onion and/or lime wedges.

Cook according to the instructions on the bag.

Afghan Kidney Bean Curry (Lubya)

Utensils needed:

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