Dive into the vibrant flavors of Afghanistan with this delicious Afghan Kidney Bean Curry! This hearty and aromatic dish is not just a feast for the senses; it's also a wholesome meal that can be whipped up in under an hour. Packed with protein-rich kidney beans and a medley of spices, this curry is perfect for both a cozy family dinner and impressing guests at your next gathering. Ready to elevate your culinary skills and tantalize your taste buds? Let’s explore how to create this delightful dish that promises to transport you straight to the heart of Afghan cuisine!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Afghan
Serves: 4 servings
Ingredients
- 2 cups kidney beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh cilantro for garnish
Instructions
- Drain and rinse the kidney beans that have been soaked overnight. Place them in a large pot and cover with fresh water, bringing to a boil. Reduce heat and simmer until beans are tender, approximately 25-30 minutes.
- While beans are cooking, heat oil in a separate large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add chopped onions to the skillet and sauté until they become translucent and golden brown, approximately 5-6 minutes.
- Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until their raw aroma disappears.
- Add chopped tomatoes, coriander powder, turmeric, and salt. Cook the mixture until tomatoes break down and form a thick sauce, about 5 minutes.
- Once beans are tender, drain them and add to the spice mixture. Stir gently to coat the beans evenly with the spices.
- Sprinkle garam masala over the curry and mix well. Let the curry simmer for an additional 5-7 minutes to allow flavors to meld together.
- Taste and adjust seasoning if needed. Remove from heat and garnish with freshly chopped cilantro.
- Serve hot with steamed rice or Afghan flatbread for a complete meal.
Tips
- Soak Your Beans: For the best texture and flavor, soak your kidney beans overnight. This will not only reduce cooking time but also help in achieving that perfect tenderness.
- Fresh Spices: Using fresh spices will enhance the aroma and flavor of your curry. If possible, toast your cumin seeds briefly before adding them to the oil for an extra punch.
- Adjust the Heat: If you prefer a spicier kick, feel free to add some chopped green chilies or a pinch of red chili powder when cooking the tomatoes.
- Simmer for Flavor: Allowing the curry to simmer for a few extra minutes after adding the garam masala will help the flavors meld beautifully, creating a richer taste.
- Serve with Sides: This curry pairs wonderfully with steamed rice, naan, or Afghan flatbread. Don’t forget to garnish generously with fresh cilantro for a burst of color and flavor!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 50g
Protein: 12g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
