Recipe: Lubya (Afghan Kidney Bean Curry)

Ingredients:

• 2 cans of Talia’s Red Kidney Beans, drained
• 2 tbsp. coconut oil, divided
• 1 tbsp. whole coriander seed
• 1 tsp. whole cumin seed
• 1/2 tsp. dried mint (optional)
• 1 can (15 oz.) whole tomatoes
• 1 small red onion, diced
• 4 cloves of garlic, minced
• 1 cup vegetable broth
• Salt, to taste
• Freshly ground black pepper, to taste
• Cilantro, chopped for garnish

Instructions

1. Heat 1 tbsp of oil in a pot over medium-low heat. Add in the coriander and cumin seeds and cook for a minute or until aromatic.
2. Add in the dried mint and tomatoes (including the juices) into the pot and lightly mash them. Continue cooking over medium-low heat, stirring occasionally, for about 7 minutes or until the tomatoes break down into a sauce.
3. In a separate pot over medium-low heat, pour in the remaining 1 tbsp of oil. Stir in the onions and cook for 5 minutes or until soft and golden. Then add in the garlic and continue cooking and stirring for another 5 minutes.
4. Once the onions have caramelized, pour in the broth, the cooked tomato sauce, and kidney beans. Season with salt and black pepper to taste.
5. Turn the heat to low and simmer uncovered for 15 minutes. Adjust the seasonings to your liking.
6. Garnish with cilantro and red onion. Serve with basmati rice.

*Original recipe from The Curious Chickpea