Red kindney bean curry (قورمه لوبیا))
The Afghan way
– 300 g dried red kidney beans
– 2 red onions
– 2 bouillon cubes
– 2 fine chopped garlic
– 50 g paprika paste
– 70 g tomato paste
– 1 tsp chili pepper
– 1 tsp coriander powder
– 1 tsp black pepper
– 1/2 tsp ginger powder
– 100 ml of olive oil
– 200 ml water (for sauce)
How to prepare:
Rinse the red kidney beans and soak the beans in water the day before, then rinse the beans.
Add the beans with plenty of cold water (must be above beans), in a pressure cooker then boil for 10 minutes on medium temperature.
*for more information on how to use it check my previ recipe of shorwa.
After heat the oil in another saucepan and fry the onions. Add the garlic, tomato and bell pepper paste, all the herbs and stock cubes and water and fry for 3 minutes. This will make a delicious and beautiful sauce.
Then drain the cooked beans and add them to the sauce.
You can also canned kidney beans at this point and skip the previous step 😉.
Finally let it simmer for 5 minutes on low temperature and serve with white rice (chalauw), yoghurt sauce and a salad.