Lubya – Afghan Kidney Bean Curry

Uncomplicate your meal prep with this easy, budget-friendly Lubya curry recipe, bringing the flavours of Afghan cuisine to your lunch menu.
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VG Vegan V Vegetarian SF Soy free NF Nut free LF Lactose free FS Fish and shellfish free EF Egg free DF Dairy free Main meal
  1. In a large, deep saucepan or pot, heat one-third of the oil on medium-low heat. Cook coriander and cumin seeds, stirring, for 1-2 minutes, until fragrant and slightly darker. Add tomatoes and cook, stirring occasionally, for 10 minutes or until a saucy consistency (use a potato masher to crush the tomatoes). Transfer to a blender or food processor and blend until smooth (remove the middle vent to let the steam escape) and return to pan, or use a stick blender and blend in the pan.
  2. Meanwhile, in a large, deep frying pan, add remaining oil and heat on medium heat. Cook onion, stirring, for 7-8 minutes, until starting to caramelise. Add carrot and zucchini and cook, stirring, for 5 minutes or until vegetables are softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  3. Add stock, beans, vegetable mixture and water to the tomato mixture and stir to combine. Simmer for 15 minutes or until flavours develop and the curry thickens.
  4. Meanwhile, cook couscous according to packet instructions.
  5. Serve couscous and curry bowls or serving trays.

Allergy information

For gluten free – swap couscous with rice.

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”). When preparing this recipe, it is important to double-check the label of ingredients every time you make it to prevent any contamination during preparation, cooking and serving.

Recipe tips

  • If you have fresh coriander in your daycare’s garden, finely chop some and stir through at the end.
  • For larger serves, you will need to cook the ingredients in batches or across 2-4 large saucepans or pots.

Each serve provides

Food group Children’s serves
Vegetables 1 children’s serves
Meat/ alternatives 1.1 children’s serves
Grains 1 children’s serves
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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