Vegetarian Afghan Meat Recipes

Afghan Kidney Bean Curry (Lubya) • The Curious …

WEBJan 9, 2019 · Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn. Once the onions …

1. Melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker. Keep a close eye on them so they don't burn.
2. Add the dried mint and the tomatoes and their juices to the pot (watch for splattering!), and mash them a little. Cook over medium-low heat, stirring occasionally, for around 7 minutes until they break down and are saucy. Transfer to a blender and blend until smooth, making sure to vent.
3. Heat the remaining 1 tablespoon of oil to the pot and melt over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn.
4. Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low heat for about 15 minutes. Adjust seasonings to taste.

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Afghan Aushak • The Curious Chickpea

WEBAug 7, 2020 · Add the garlic and stir in, then add the vegan mince (or cooked chana dal). Sauté about 2 minutes until lightly browned (skip if …

1. Trim the ends and dark green leaves off the leeks and slice the white and light green stems in half lengthwise. Thoroughly wash the leeks, getting between the layers to clean out the dirt. Then, thinly slice the washed leeks into half moons.
2. Heat a large skillet over medium, and add the oil, leeks, scallions, garlic, salt, and pepper. Sauté until the leeks are tender, about 6-10 minutes. Turn off the heat and stir in the cilantro if using. Remove from skillet and set aside.
3. In a large pot or the same skillet, heat the two teaspoons of oil over medium heat. Add the onion and a pinch of salt and sauté until the onion is translucent, ~4-5 minutes.
4. Add the garlic and stir in, then add the vegan mince (or cooked chana dal). Sauté about 2 minutes until lightly browned (skip if using chana dal). Stir in the paprika, coriander, cardamom, salt, and pepper.

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