Skip to main content
LoginSign Up
Afghan-Style Bean Curry

Afghan-Style Bean Curry

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

The Afghan dish called lubya (sometimes spelled lobia) is a simple curry made with kidney beans. In our version, we use Roman or pinto beans, which have a creamier, more yielding texture than kidneys. The ingredients are few and the cooking time is brief, but the flavors in this vegetarian dish are rich, aromatic and satisfying. Serve with warmed flatbread to scoop up the beans or with basmati rice.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon ground coriander

  • 1

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 1

    15-ounce can tomato puree

  • 2

    15½-ounce cans Roman beans OR pinto beans, rinsed and drained

  • Kosher salt and ground black pepper

  • Optional garnish:

  • Chopped fresh mint OR cilantro OR finely chopped red onion OR a combination

In a large pot, heat the oil until shimmering. Add the onion, garlic, coriander, cumin, 2 teaspoons salt and 1 teaspoon pepper, then cook, stirring, until the onion is translucent. Stir in the tomato puree, beans and 1 cup water, then bring to a simmer. Simmer, uncovered and stirring occasionally, for 15 minutes. Season with salt and pepper.

Featured in