Spicy Afghan Kidney Bean Qorma

Spicy Afghan Kidney Bean Qorma

45 mins
medium
4 servings

A flavorful and hearty Afghan kidney bean stew, perfect for a cozy weeknight meal. This recipe is easy to follow and packed with aromatic spices.

AfghanKidney BeansVegetarian

Equipment Needed

  • Large Pot

Ingredients

  • 1.00 canRed Kidney Beans(Drain and rinse well)
  • 0.50 mediumOnion(Finely chopped)
  • 3.00 tablespoonsOlive Oil
  • 2.00 tablespoonsCoriander Powder
  • 1.00 teaspoonTurmeric Powder
  • 3.00 clovesGarlic(Minced)
  • 1.00 teaspoonCumin Powder
  • 2.00 tablespoonsTomato Sauce
  • 2.00 cupsWater
  • Dried Mint(Crushed (optional))
  • Red Chili Powder(To taste)
  • Salt(To taste)

Instructions

1

Rinse and drain the kidney beans.

Estimated time: 2 minutes

2

Heat olive oil in a large pot over medium heat.

Estimated time: 2 minutes

3

Add chopped onion and sauté until golden brown.

Estimated time: 5 minutes

4

Stir in coriander powder, turmeric, garlic, cumin, and tomato sauce.

Estimated time: 2 minutes

5

Add kidney beans and water. Season with salt and red chili powder.

Estimated time: 2 minutes

6

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the liquid has reduced.

Estimated time: 20 minutes

7

Stir in crushed dried mint (if using).

Estimated time: 1 minutes

8

Serve hot with Chalau.

Estimated time: 1 minutes

9

Garnish with fresh cilantro (optional).

Estimated time: 1 minutes

10

Enjoy!

Estimated time: 1 minutes