If you assume that this is just another ordinary red kidney bean curry recipe, then you are so wrong! Vegan Afghan Lubya is robustly flavoured with dried mint and black pepper to create a delicious curry that is unique in taste. This one-pot meal is ready in the Instant Pot using dried red kidney beans.
Afghan Lubya/Lubia
I first came across Afghan Red Kidney Beans through one of my work friends whose Mum often makes Afghani food.
I loved the idea of adding dried mint to red kidney beans after I used it in our Instant Pot Cypriot Stuffed Peppers so I had to give it a try myself! Sadly, I only had dried red kidney beans and I didn't want to wait overnight to soak them so I made the whole recipe in my Instant Pot.
The recipe uses ingredients similar to Rajma Masala but the list is not as extensive. I have not used turmeric, garam masala or fresh green chillies. Nor whole spices.
Why you'll love this curry
Ingredients:
Red Kidney Beans - dried red kidney beans. You do not need to pre-soak the kidney beans for this recipe. However, if you do, then reduce the pressure cooking time accordingly. We have soaked dried kidney beans for around 1 hour in hot water before using.
Onion - minced or pureed onion. You can use red or white
Garlic - minced garlic.
Tomato - crushed tomatoes or passata works well. To extract the best flavour, first, cook the onion and garlic really well then add the tomatoes and allow the tomatoes to cook until the mixture reduces. Then add the ground spices.
Red Chilli Powder
Ground cumin and coriander
Cumin seeds
Dried Mint - the mint sets this dish apart from Indian/Pakistani style Rajma. Use dried mint rather than fresh
Black Pepper - optional. I have made this recipe both with and without black pepper and both ways taste really good.
Can I use tinned red kidney beans?
Can I use a stovetop pressure cooker?
Extra Tips
What to serve with Afghan Kidney Bean Curry?
Storage:
You can easily store this curry. Simply allow to cool and either keep in the fridge for up to ⅘ days or freeze.
Allow to defrost naturally before heating on the stove.
If you are looking for more vegan and gluten-free recipes try my cauliflower mash or vegan coconut pineapple thai fried rice or kenyan masala chips
How to make Afghan Red Kidney Beans
Add enough water to cook the beans.
Other beans recipes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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INSTANT POT AFGHAN LUBYA-RED KIDNEY BEAN CURRY
Ingredients
- 1 ½ cup dry red kidney beans
- 4-5 tbsp. oil
- 1 big onion
- 3-4 garlic cloves
- ¼ cup tomato puree or passata
- 3-4 tbsp. dried mint
- 1 tbsp. red chilli powder
- 2 tbsp. ground cumin and coriander
- ½ tsp. ground black pepper - optional
- Salt to taste
Instructions
- Wash the beans thoroughly under the running water.
- Make onion and garlic puree or mince it.
- Arrange the inner pot in the instant pot then select saute mode.
- Heat oil, add cumin seeds and let it crackle.
- Add onion and garlic and saute until nice and pink.
- Then add tomato puree or passata and let it cook until oil is visible on the surface.
- Add all the spices and cook further for 1 minute.
- Now add washed red kidney beans, water and salt mix well.
- Cancel SAUTE mode.
- Close the lid, position the valve on sealing point and choose HIGH PRESSURE for 55 minutes.
- After 15 minutes NPR, release the remaining pressure manually.
- Check the beans, add dried mint and mix well.
- Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Unknown says
Hi Hayley, Any suggestions for cooking times if doing in a standard pot (don't have a pressure cooker) on the stove? Mark
jcookingodyssey says
Thank you Mark for stopping by. Yes, of course you can make this curry in a regular pan too. If you are using already cooked kidney beans or canned ones maximum cooking will be less than 12-15 minutes. If using just soaked red kidney beans it can take up to 1 1/2 hour or more. Hope this helps. Let us know how you get on and please do share your feedback and dish pictures with us.
Unknown says
There’s no amount of water listed in the ingredients. Thank you
jcookingodyssey says
We have shown in the video, 2 cups of water, will update the recipe card. Thank you!
Veronika says
This looks so good! I've never had anything like this before. The addition of dried mint is intriguing, I can't wait to try this!
Tammy says
This is what I call healthy comfort food and nothing beats that! Such a delicious soup and perfect for the colder season...love your photos!
Paula Montenegro says
I never had Afghani food and this stew sounds like a great place to start! It looks so tempting and thanks for the detailed instructions and photos!
Kushigalj says
Love kidney beans. Love the flavors in this recipe. Looks so delicious and creamy. Thanks for sharing
Denise says
This looks absolutely delicious! I can't wait to give this a try, my family is going to love it.
Debra Klein says
What a nice treat for beans that have great flavor and are something besides mexican. Loved the spice blend...and the mint was just perfect. We ate this with cauli-rice and it was so satisfying and delish.
dishnthekitchen says
Oh my! I am drooling over here. This curry looks so simple and delicious..I've never had a kidney bean curry before. Your site has so many beautiful vegan curries on it. I'm ready to explore!
Amanda says
This curry was so delicious! The Instant Pot definitely made it convenient, and it was so full of flavor. It's such a cozy dish -- can't wait to make it again!
Sharon says
This meal is so hearty and FULL of flavor, it's becoming one of my new favorite ways to make beans.