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Afghan Kidney Bean Curry (Lubya)
Ingredients
  • 2 tbsp coconut oil, divided
  • 1 tbsp whole coriander seed
  • subheading: 1 tsp whole cumin seed:
  • ½ tsp dried mint (optional)
  • 1 15 oz can (1 ½ cups) whole tomatoes
  • 1 small red onion, small dice, some reserved for garnish
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 3 cups cooked kidney beans (2 15 oz cans) , rinsed and drained
  • 1 tsp freshly ground black pepper, or to taste
  • 1 tsp salt, or to taste*
  • cilantro for garnish
  • basmati rice, to serve
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