Afghan Lubia (vegan)
For 2 (For 4)
Onion: 1 (2)
Tomato: 2 (4)
Fresh Mint: 1 bunch (2 bunches)
Carrot: 1 (2)
Red Onion: 1 (2)
Cucumber: ½ (1)
Coriander: 1 bunch (2 bunches)
Dhana Jeeru: 1 sachet (2 sachets)
Lemon: 1 (2)
Crackle and Sizzle Tarka Blend: 1 sachet (2 sachets)
Coriander Seeds: 1 pod (2 pods)
Basmati Rice: 1 bag (2 bags)
Saffron: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Sautéed Tomato Paste: 1 sachet (2 sachets)
Kidney Beans: 1 can (2 cans)
Raisins: 1 pod (2 pods)
Per serving: Energy (kcal) 498 Fat 4g of which saturates 1g Carbohydrates 99g of which sugars 18g Protein 16g Salt 0.9g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Despite its cultural ties with neighbouring Pakistan, Afghanistan’s cuisine is relatively reserved when it comes to spice, preferring the more playful heat of black pepper to the harsher burn of chilli. Even the subtle spicing of this lubia (kidney bean stew) is balanced by sweet, cooling fresh mint. During summer, nights can be extremely cold, while the days are dry and sweltering. Light yet warming, our lubia is accompanied with a typically Afghan salata of crisp summer vegetables as well as a simple, saffron-scented basmati rice pilaf— the perfect dish to enjoy on a summer evening as the sun sinks below the horizon.
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 30 minsFor 4 - 40 mins
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