Flo’s Afghan-Style Bean Curry

Name: Flo’s Afghan-Style Bean Curry
Total time: 45 min
Cuisine: Afghan
Ingredients: Your choice of grain (such as basmati rice, short-grain brown rice or noodles). I usually do basmati rice with ½ teaspoon of turmeric powder to give it a lovely yellow colour; Your choice of grain (such as basmati rice, short-grain brown rice or noodles). I usually do basmati rice with ½ teaspoon of turmeric powder to give it a lovely yellow colour; Your choice of grain (such as basmati rice, short-grain brown rice or noodles). I usually do basmati rice with ½ teaspoon of turmeric powder to give it a lovely yellow colour; Your choice of grain (such as basmati rice, short-grain brown rice or noodles). I usually do basmati rice with ½ teaspoon of turmeric powder to give it a lovely yellow colour; 1 red onion; Small bunch of fresh coriander/cilantro; Small bunch of fresh coriander/cilantro; 2 red onions; 2 x 400 g/1 oz cans plum tomatoes; 1 teaspoon dried mint; 2 teaspoons ground cumin/jeera; Pinch of black pepper; Pinch of sea salt; 300 ml/10½ fl oz/1¼ cups vegetable stock; 4 cloves garlic; 2 x 400 g/1 oz cans kidney beans; 1 tablespoon ground coriander; 2 teaspoons ground cumin/jeera; 2 tablespoons rapeseed/canola oil; 2 tablespoons rapeseed/canola oil

Preparation info

Serves:
4
(with leftovers)

Difficulty
Easy
Ready in
45 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“I love the simplicity and speed of this recipe, a good crowd-pleaser and a great one to batch-cook for the freezer. How something this simple can be so moreish and tasty always astounds me. I’ve cooked thousands of portions of this dish. It means a lot to me that it’s what we served at MIH’s former finance officer Amber’s wake. It was simple, nourishing and comforting at a time when we were all very shocked and sad. I hope she would have liked it.”

Ingredients

Asia
Afghanistan
Leftovers
Vegan
Gluten-free

Ingredients

Method