If you assume that this is just another ordinary red kidney bean curry recipe, then you are so wrong! Vegan Afghan Lubya is robustly flavoured with dried mint and black pepper to create a delicious curry that is unique in taste. This one-pot meal is ready in the Instant Pot using dried red kidney beans.
Afghan Lubya/Lubia
I first came across Afghan Red Kidney Beans through one of my work friends whose Mum often makes Afghani food.
I loved the idea of adding dried mint to red kidney beans after I used it in our Instant Pot Cypriot Stuffed Peppers so I had to give it a try myself! Sadly, I only had dried red kidney beans and I didn’t want to wait overnight to soak them so I made the whole recipe in my Instant Pot.
The recipe uses ingredients similar to Rajma Masala but the list is not as extensive. I have not used turmeric, garam masala or fresh green chillies. Nor whole spices.
Why you’ll love this curry
Ingredients:
Onion – minced or pureed onion. You can use red or white
Garlic – minced garlic.
Tomato – crushed tomatoes or passata works well. To extract the best flavour, first, cook the onion and garlic really well then add the tomatoes and allow the tomatoes to cook until the mixture reduces. Then add the ground spices.
Red Chilli Powder
Ground cumin and coriander
Cumin seeds
Dried Mint – the mint sets this dish apart from Indian/Pakistani style Rajma. Use dried mint rather than fresh
Black Pepper – optional. I have made this recipe both with and without black pepper and both ways taste really good.
Can I use tinned red kidney beans?
Can I use a stovetop pressure cooker?
Extra Tips
What to serve with Afghan Kidney Bean Curry?
Storage:
You can easily store this curry. Simply allow to cool and either keep in the fridge for up to 4/5 days or freeze.
Allow to defrost naturally before heating on the stove.
If you are looking for more vegan and gluten-free recipes try my cauliflower mash or vegan coconut pineapple thai fried rice or kenyan masala chips
How to make Afghan Red Kidney Beans
Add enough water to cook the beans.
Other beans recipes
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INSTANT POT AFGHAN LUBYA-RED KIDNEY BEAN CURRY
Ingredients
- 1 ½ cup dry red kidney beans
- 4-5 tbsp. oil
- 1 big onion
- 3-4 garlic cloves
- ¼ cup tomato puree or passata
- 3-4 tbsp. dried mint
- 1 tbsp. red chilli powder
- 2 tbsp. ground cumin and coriander
- ½ tsp. ground black pepper – optional
- Salt to taste
Instructions
- Wash the beans thoroughly under the running water.
- Make onion and garlic puree or mince it.
- Arrange the inner pot in the instant pot then select saute mode.
- Heat oil, add cumin seeds and let it crackle.
- Add onion and garlic and saute until nice and pink.
- Then add tomato puree or passata and let it cook until oil is visible on the surface.
- Add all the spices and cook further for 1 minute.
- Now add washed red kidney beans, water and salt mix well.
- Cancel SAUTE mode.
- Close the lid, position the valve on sealing point and choose HIGH PRESSURE for 55 minutes.
- After 15 minutes NPR, release the remaining pressure manually.
- Check the beans, add dried mint and mix well.
- Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
INSTANT POT AFGHAN LUBYA-RED KIDNEY BEAN CURRY
Ingredients
- 1 ½ cup dry red kidney beans
- 4-5 tbsp. oil
- 1 big onion
- 3-4 garlic cloves
- ¼ cup tomato puree or passata
- 3-4 tbsp. dried mint
- 1 tbsp. red chilli powder
- 2 tbsp. ground cumin and coriander
- ½ tsp. ground black pepper - optional
- Salt to taste
Instructions
- Wash the beans thoroughly under the running water.
- Make onion and garlic puree or mince it.
- Arrange the inner pot in the instant pot then select saute mode.
- Heat oil, add cumin seeds and let it crackle.
- Add onion and garlic and saute until nice and pink.
- Then add tomato puree or passata and let it cook until oil is visible on the surface.
- Add all the spices and cook further for 1 minute.
- Now add washed red kidney beans, water and salt mix well.
- Cancel SAUTE mode.
- Close the lid, position the valve on sealing point and choose HIGH PRESSURE for 55 minutes.
- After 15 minutes NPR, release the remaining pressure manually.
- Check the beans, add dried mint and mix well.
- Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These easy garlic mushrooms are the perfect accompaniment to your meal! A buttery soy, garlic and parsley glaze coats chestnut mushrooms, all grilled on a hot cast-iron skillet or in the air fryer.
Vegetarian recipes that use soy sauce
Ingredients:
(full ingredients list and method found in recipe card below)
Mushrooms – we have used chestnut mushrooms for their colour and flavour. You can also use baby button mushrooms which won’t require any cutting
Garlic – fresh garlic is best. Simply mince the garlic in a food processor or use a pestle and mortar
Butter – use salted butter. If you use unsalted, you may have to add a small pinch of salt later in the recipe
Olive Oil – we have used extra virgin olive oil.
Soy sauce – we have used dark soy sauce for depth of flavour and colour.
Sugar – we have used white granulated sugar but you can also use brown sugar
Lemon juice – use either bottled or fresh. A few drops of lemon juice makes all the difference in the flavour of the sauce so don’t skip this ingredient!
Parsley – I love fresh parsley with mushrooms!
Vegan Soy and Garlic Mushrooms
Skip the butter and sauté the mushrooms in olive oil only.
Gluten-free Garlic Mushrooms
If you are gluten-free, you can use tamari instead of soy sauce for the same wonderful flavour.
How to prepare the mushrooms
Wash the mushrooms thoroughly under lukewarm water and then pat dry with kitchen paper. This gets rid of the excess moisture and will stop the mushrooms from going soggy in the pan when cooking.
Try and find punnets of mushrooms where all the mushrooms are of similar size – this ensures they all cook evenly.
We have used a cast iron pan to cook the mushrooms.
To achieve the gorgeous brown finish on the mushrooms, do not over stir the mushrooms but let them sit in the pan.
How to serve Garlic Mushrooms
We love pairing these garlic mushrooms alongside our Instant Pot Vegetable Chow Mein for a complete meal.
They also go wonderfully on toast to make Garlic mushroom Toast
Why not try them on a Chargrilled Vegetable Pizza for a lunch loaded with veggies!
Add to cooked pasta for a delicious pasta salad on the go.
How to make Soy and Garlic Mushrooms
How to fry Mushrooms in the Air fryer
Once you have cleaned and cut your mushrooms, toss them with soy sauce mixture. (In a small bowl whisk sugar, olive oil, soy sauce, lemon juice and minced garlic or garlic powder) season with pepper if you wish.
Preheat air fryer 350 degree Fahrenheit or 400
Layer the mushroom’s in a single layer in the air fryer basket.
Air fryer between 8-10 minutes, keep checking after 4 minutes.
Once done, remove and place them in the serving bowl and toss with room temperature.
Sprinkle sesame seeds and chopped parsley or any other fresh herbs.
Storage
These mushrooms are best eaten straight away once cooked but you can make them in advance and store.
They are best re-heated on the stove until they are hot all the way through.
Do not freeze.
Tips
Make sure you pat dry your mushrooms after washing/cleaning them and before use.
Do not toss with soy mixture until just before cooking.
For best air fryer mushrooms, ensure you preheat the air fryer before cooking.
Avoid crowding the basket with mushrooms so they get crisply all around.
More easy Side Dishes
Roasted tomato raita
Vegan cauliflower mash
SOY AND GARLIC MUSHROOMS
Equipment
- Cast iron pan
- Spatula
Ingredients
- 400 g mushrooms
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 tbsp. minced garlic
- 2 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
- 1 tbsp. roasted sesame seeds
Instructions
- In a bowl mix sugar, soy sauce and lemon juice.
- Clean the mushrooms and halve or quarter them if they are too big.
- Add butter and olive oil in the heated pan over medium heat.
- Lightly brown the minced garlic in the fat, then add cut mushrooms.
- Saute them until nice and brown, but don’t let it burn.
- It will take a maximum of 6-8 minutes.
- Add soy sauce mixture into the pan and cook everything together for a minute or so.
- Garnish the mushrooms with the parsley and sesame seeds and serve hot.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
