Kidney Bean Curry

Name: Kidney Bean Curry (Lobeyah)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 260 g (1 cup) plain yoghurt; 6 large tomatoes, puréed in a blender; 2 teaspoons chaar masalah; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chilli powder; 1 teaspoon ground turmeric; 1 tablespoon finely grated fresh ginger; 1 tablespoon finely grated garlic; 1 large brown onion, very finely diced; 250 ml (1 cup) sunflower oil; 360 g (2 cups) dried red kidney beans

Lobeyah

Preparation info

Serves
4

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

Like chickpeas, red kidney beans are a staple of the Afghan diet and, as well as this curry, they’re cooked in various ways, including in sauces used to dress dumplings or in soups. Start this recipe a day ahead to soak the kidney beans. Serve with your favourite rice dish, naan and accompaniments of choice.

Ingredients

360 g (2 cups) dried red kidney beans
250 ml (1

Asia
Afghanistan
Main course
Gluten-free
Vegetarian

Method

Cover the kidney beans with at least 5 cm (2 in) cold water in a bowl and set aside for at least 8 hours. The beans will expand as they soak up the water, so you will need a bowl large enough to accommodat