Afghan Kidney Bean Curry – Lubya (لوبیا)

Cooking temp: Simmer at low to medium heat (~90–95°C / 195–205°F).
Serving temp: Hot (above 60°C / 140°F) to preserve flavor and food safety.

✨ Short Explanation

Lubya is a traditional Afghan kidney bean curry, simple yet deeply flavorful. Made with red kidney beans, onions, tomatoes, and gentle spices, it’s a wholesome vegetarian dish served with naan or rice. It’s hearty, protein-rich, and loved as everyday comfort food in Afghan homes.

🥘 Ingredients (Serves 4–5)

2 cups red kidney beans (soaked overnight or 2 cans cooked beans)
2 tbsp vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, minced
2 medium tomatoes, finely chopped (or 1 cup tomato puree)
2 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
½ tsp red chili powder (optional)
2–3 cups water or vegetable stock
Salt – to taste
Fresh cilantro/coriander leaves, chopped (for garnish)
Lemon wedges – for serving

🍳 Equipment Needed

Large heavy-bottomed pot or Dutch oven
Wooden spoon or spatula
Knife & cutting board
Measuring cups/spoons
Serving bowl

👩‍🍳 Method & Cooking Process

Prep the Beans
If using dried beans: soak overnight and boil until tender (about 45–60 mins).
If using canned: drain and rinse.
Cook the Base
Heat oil in the pot.
Add onions, sauté until golden brown.
Add garlic and ginger, cook 1 minute.
Add Spices & Tomatoes
Stir in cumin, coriander, turmeric, chili powder.
Add chopped tomatoes and cook until soft, forming a thick masala paste.
Simmer the Curry
Add beans and water/stock.
Season with salt.
Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until the curry thickens and flavors blend.
Finish & Serve
Adjust seasoning.
Garnish with fresh cilantro.