Name: Afghan-Style Bean Curry
Cook time: 25 min
Total time: 25 min
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; Chopped fresh mint OR cilantro OR finely chopped red onion OR a combination

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...

Afghan-Style Bean Curry

olive oil

yellow onion, chopped

garlic cloves, minced

coriander

cumin

Kosher salt and ground black pepper

tomato puree

beans

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.

Afghan-Style Bean Curry

Cook Time: 25 minutes

Total: 25 minutes

Servings: 4

Ingredients

Instructions

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