Lubya (Afgan curry)
Afghanistan
Prep: 10 minutes
Cook: 30 min
Difficulty: Easy
Nothing easier than this super fragrant Afghan recipe!
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Ingredients
Metric
U.S.
To delight
4
people
2
càs
coconut oil
1
càc
cumin
1
càc
ground coriander
350
ml
crushed tomatoes
mint leaves
1
red onion
250
ml
vegetable stock
3
garlic cloves
700
g
red kidney beans (canned or cooked)
salt & pepper
fresh coriander
Directions
Step 1
Melt half of the coconut oil in a large pan, stir in the cumin and coriander and cook for about one minute until brown.
Step 2
Add the crushed tomatoes and a few mint leaves, and simmer on low heat for about 7 minutes, stirring regularly.
Step 3
Meanwhile, dice the onion, mince the garlic and prepare the broth. Melt the other half of coconut oil and sauté the onion for about 5 minutes on medium heat, then add the garlic for another 2-3 minutes.
Step 4
Add the tomato sauce, broth and kidney beans and simmer 15 minutes on low heat.
Step 5
Season to salt and pepper and serve with fresh coriander and basmati rice.
