Qorma-e-Lubia (Kidney Beans)

2013-08-28
kidney bean curry
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

Here’s a delicious and quick vegetarian curry that’s surprisingly satisfying and tasty.

  • 1 can of red kidney beans
  • ½ onion (finely chopped)
  • 3 tablespoons oil
  • 2 tablespoons coriander
  • 1 teaspoon turmeric
  • 3 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato sause
  • Crushed dried mint (optional)
  • 2 cups water
  • Ground red chili pepper to taste
  • Salt

Step 1

Drain and rinse the kidney beans and set aside.

Step 2

Heat the oil on medium high heat and caramelize the onions until light golden brown.

Step 3

Add the beans, water, coriander, salt, pepper, turmeric, garlic, cumin, and tomato sauce. Stir.

Step 4

Cover the pot and cook on meduim heat for about 15-20 minutes. Cook until the water has reduced and the oil has surfaced to the top.

Step 5

Once it is ready, mix in crushed dried mint (optional).

Step 6

Serve with Chalau.

Ingredients: Kedney Beans
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Source : afghankitchenrecipes[dot]com
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