Pantry Staple Spiced Kidney Bean Curry

This savory kidney bean curry can be made from pantry staples you have on hand. Inspired by the Afghan curry dish, also known as lubya/lubia/lobia, kidney beans are simmered in a curry made with crushed tomatoes, coriander and cumin, featuring sauteed onion and garlic. This dish is delicious served with steamed basmati rice or flatbread and garnished with mint and cilantro.

This recipe comes to us from USA Pulses.

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Cook time: 30 minutes

Serves 2

Ingredients:

• 2 tbsp olive oil, extra virgin
• 1½ tsp cumin, seed
• 1 tbsp corriander, whole seed
• 1 tsp red pepper flakes
• 1½ tsp turmeric, powder
• 1 white onion, small, chopped
• 2 tsp garlic, minced
• 1 15 oz can tomatoes, crushed
• 1 15 oz can kidney beans
• 1 cup vegetable broth
• 1 tsp salt
• mint, fresh, for garnish
• cilantro, fresh, for garnish

Directions:

1. Add olive oil to a large pot over medium on the stove.

2. In a mortar and pestle (or spice grinder), grind coriander and cumin seeds.

3. Add coriander, cumin and red pepper flakes to the pot and stir for several minutes until fragrant.

4. Add onion and cook for 5 minutes until golden, then add garlic and cook for an additional 3 minutes, stirring occasionally.

5. Add turmeric and tomatoes. Stir to combine and simmer for 7 minutes.

6. Add beans and broth and cook over medium heat for 10-15 minutes or until slightly reduced and thickened.

7. Garnish with cilantro and mint. Serve with rice or flatbread.