This Afghan kidney bean curry, known as lubya/lubia/lobia depending on how the language is transliterated, is one of my favorite meals. I first had the dish at a local Afghan restaurant and can't get enough of it!
Imagine buttery soft kidney beans simmered in a curry base bursting with the rich flavors of coriander and tomato and studded with lightly caramelized onion and plenty of garlic. Lubya is perfect served alongside fragrant basmati rice with a garnish of cilantro and minced red onion.
Have you had Afghan cuisine before? Afghan restaurants are few and far between in the US, which is a shame as the food is SO good. The cuisine is reminiscent of the Indian-Pakistani food I grew up eating (not surprising, as Afghanistan shares a border with Pakistan), though the spices are used to a different effect.
I find Afghan food to be milder than Indian food, both in amount of spices used and how hot-spicy the dishes are. So while this kidney bean curry looks quite similar to the Indian dish rajma, you'll find the ingredient list simpler.
This afghan kidney bean curry is ultra flavorful, but instead of using a half dozen spices including a spice mix (typically garam masala) as you would typically see with an Indian curry, we use only three spices and let them sing.
Building the flavors:
Whole cumin seed and coriander seed are essential to building the flavor of lubya. They are tempered in hot oil to bring out their best and deepest flavors, then simmered in tomatoes to make a flavorful gravy.
Cumin provides the backdrop with its earthy flavor, while coriander brightens the dish with its floral and sweet tasting notes. We also add some dried mint, not enough to overpower the dish or even cause it to taste minty, but it adds a bit of extra freshness to the curry.
The spiced tomato sauce is blended to a smooth consistency, an extra step which creates the creamy consistency of the gravy and blends the spices smooth. Personally, I'm not a fan of biting into crunchy whole coriander. Blending also makes the sauce a beautiful bright red-orange color.
After the tomato gravy is made, the onions and garlic and sautéed until soft and lightly caramelized. This sweetens the onions, which complements and enhances the savory flavors of the curry. Once caramelized, we add back the tomato gravy, throw in the cooked kidney beans and season with salt and pepper and let everything simmer for the flavors to meld.
One of my favorite things I've picked up on in Afghan cuisine is the way black pepper is used. At least at the restaurants I've eaten at and the recipes I've come across in my research, hot chili peppers are not used in the same abundance they are in Indian cuisine.
Instead, freshly ground black pepper is added in generous portions for a delicious peppery flavor that builds as you eat the dish.
This may be a disappointment for pepper-lovers, in which case you may garnish with fresh minced chilies or fry some up alongside the garlic. Personally I appreciate the differences between Afghan and Indian cuisine and am a huge black pepper fan!
One thing you might notice in my Indian and Afghan recipes is that I like to cook with coconut oil. It adds extra depth of flavor to the dishes that you might miss when you don't cook with ghee. That being said, it's fine to use whatever canola or vegetable oil you'd like.
This Afghan kidney bean curry comes together relatively quickly and super easily. It's super healthy and flavorful, and so satisfying to eat. It's delicious served with basmati rice and a side of vegetable (such as roasted cauliflower).
Even better, make some Afghan leek stuffed flatbread (leek bolani) to go alongside it (in which case, you might as well also make Afghan chutneys)! It's a match made in heaven.
I hope to add more Afghan-inspired recipes in time, it's a little bit of a ode to my Afghan heritage. Some of my dad's family is descended from the Durrani Tribe, and that's about all I know about it. But it's a great excuse to explore the cuisine! You're welcome, belly.
This was one of the first recipes I published to The Curious Chickpea, and we make this dish so frequently that I thought it worth an update with new photos! Hope you enjoy!
If you make this Afghan kidney bean curry, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations!
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Afghan Kidney Bean Curry (Lubya)
This delicious Afghan kidney bean curry is made with a spiced tomato gravy and sweet caramelized onions. It's quick and easy to make and so flavorful!
Ingredients
- 2 tablespoon coconut oil, divided
- 1 tablespoon whole coriander seed
- 1 teaspoon whole cumin seed
- ½ teaspoon dried mint (optional)
- 1 15 oz can (1 ½ cups) whole tomatoes
- 1 small red onion, small dice, some reserved for garnish
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 3 cups cooked kidney beans (2 15 oz cans) , rinsed and drained
- 1 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon salt, or to taste*
- cilantro for garnish
- basmati rice, to serve
Instructions
- Melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker. Keep a close eye on them so they don't burn.
- Add the dried mint and the tomatoes and their juices to the pot (watch for splattering!), and mash them a little. Cook over medium-low heat, stirring occasionally, for around 7 minutes until they break down and are saucy. Transfer to a blender and blend until smooth, making sure to vent.
- Heat the remaining 1 tablespoon of oil to the pot and melt over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn.
- Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low heat for about 15 minutes. Adjust seasonings to taste.
- Garnish with cilantro (if desired) and minced red onion and serve with basmati rice.
Notes
*Based on how salty your broth and beans were you might need more or less salt, so it's always smart to start with less and add more to taste
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 5gCholesterol: 0mgSodium: 505mgCarbohydrates: 29gFiber: 8gSugar: 3gProtein: 10g
Nutrition is calculated automatically so should be used as an estimate.
Greetings.
I hope all is finding you both safe and well. I was wondering if you knew how many cups this recipe yields (without rice). I would love to try this as a work week lunch, and was curious how much to double, triple, etc. the recipe for 10 cups. After reading through the ingredient measurements, I think I have a rough estimate, but thought it never thought it hurt to ask if you had an idea or thoughts.
Many thanks and all the best.
Hi Elizabeth, I'm not sure the exact amount it makes but would guess it'd be around 5-6 cups.
Hi Eva,
your patience is amazing - I have never seen so many aggressive comments on a cookery site!
Delicious recipe. Thank you.
Haha, nothing to get bent out of shape over! I'm so happy you enjoyed the recipe Pam! ?
Yum. Cooked and gone now. Served with a big dollop of yogurt and naan.
Delicious and virtually fool-proof! Hit the nail on the head with the spices too! As someone who loves lots of bright, strong flavor, I generally double and triple any spice recommendations in recipes I find online. However, when you said you grew up eating Indo-Pakistani food I thought well, hopefully they won’t be shy with flavor then. 🙂 And you weren’t! My whole family loved it. This goes in my regular rotation. Yum!
This was an amazingly fragrant dish. Our family is taking a tour of the world through cuisine, and this was our first stop. Even my husband, who is a complete carnivore, had two servings. Thank you for sharing this recipe!
I love hearing that! Thanks for leaving the nice comment ☺️
Thanks for the recipe, I modified slightly, frying the spices and onion first, then adding the tomatoes prior to liquidising, also I added chillies as I love chillies in my curry. Mainly writing to say what a genuinely great tomato sauce this is, it’s lovely. Great job!
Hi Eva, on the afghan kidney bean curry I am a little bit confused about the broth you mention in your recipe, or is it the tomato sauce you mean as the broth? Can't wait to try some of your other recipes. Thank you.
Hi Alex, I mean vegetable broth. You can and should use that juice that is in the canned tomatoes as well! But vegetable broth (sometimes called vegetable stock) is a different thing. Bouillon paste + water makes it easy and pantry friendly!
This was excellent! Loved the flavour of the toasted coriander and cumin seeds so much.
Tasty , I only ever used kidney beans for chili. Found this, this dish allows you to taste how butter smooth the beans get opossed to
Chili as it is not competing with other flavors and textures. Will make again. AWESOME!!
I made this recipe for the first time in Dec (2020) and have made it probably 6 times since. What a wonderful, easy recipe! I changed nothing and love it. Just delicious. Thanks so much for sharing it with us!
Just WOW!It's the 1st time I've tried Afghan food, and I absolutely love all kinds of curry, so stumbling across this was a delight. I absolutely understand that curry is interpreted differently, so was really intrigued to try this. The Lubya was lovely, really bursting with flavour, and even though it took some basic maths because I'm cooking for one, was really simple to make. BUT.....the truly magnificent star of the show was the Leek Bolani and Coriander chutney. I cannot begin to articulate how absolutely delightful it was. I adore Coriander and chilli's, so this recipe suited me perfectly. I used 2 red birds eye chilli's in the Bolani filling, because I love the heat. Apart from that I kept everything as you suggested, I even managed to source multigrain Atta flour! Needless to say this is my new go to recipe, and I've been looking for something new for a long time! I'm a fairly accomplished cook so found it really easy. I didn't bother with the rice this time because the Lubya and Bolani were enough for just me. But I just wanted to say a massive thank you for introducing me to this, and sending you peace and love from the UK. I look forward to trying more of your recipes!
Alright. How is this *SO FREAKING GOOD*?!?! I had two helpings tonight. Didn't have cumin seeds but used some powder. Accidentally added too little garlic, had only crushed tomatoes so adjusted the process for that and apparently added too much veggie broth but, WOW. So happy to have a recipe this good! Will be making it forever!!!! Oh I doubled the portions because, even though it'll just be me eating it, I can accept the challenge 😉
Haha I love that! So glad you enjoyed it! Also, it freezes really well if you end up with extra 🙂
This was insanely tasty!
I absolutely love this dish and have made it for several family members now. It is quick and easy, but the flavors are rich and complex. I always serve it garnished with fresh cilantro and slivered mint. To be honest, I have not once blended the tomato mixture- my husband and I both love the pops of coriander flavor.
Looking forward to trying more of your recipes.
Very good recipe. I found it easier to use canned tomato sauce and ground coriander/cumin; it saves having to deal with the blended and extra dishes.
Thank you so very much for providing this recipe. Years ago I used to frequent an establishment in the Washington DC airport parking garage that served the taxi drivers, and those of us that knew about it, the most delicious Afghan food. Sadly I don't know if they are there anymore, and I have had no access to that space. I always ordered the kidney beans korma with rice. NOW finally I will try your recipe and I am delighted as well as hopeful. Thanks veru much and I will explore your other recipes.<3
Eva, Thank you for a nice recipe. I am returning to your site to make it over and over again. The simple and unique combination of flavors. My family and I appreciate it.
Super good, I finally get an excuse to use kidney beans! If you don't have the mint, I don't think it affects the taste too much. It's super filling, and the spices work so good together.
Yum! I added a pinch of cinnamon and smoked paprika. 😋
Fabulous! I have made this recipe several times & it never disappoints. I didn't add dried mint, but I would imagine that it's a great addition. I also served with a side of cauliflower rice & garnish with diced red onion + cilantro. Thank you for a wonderful dinner!