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Afghan Kidney Bean Curry

Intro: A Kidney beans recipe that melts like some butter, Rich in flavor and a popular source of vegetarian protein



  • 2 tbsp RESONA ORGANIC Coconut oil

  • 1 tbsp whole coriander seed

  • 1 tsp whole cumin seed

  • 1/2 tsp dried mint (optional)

  • 1 15 oz can (1 1/2 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


  1. Melt 1 tbsp Resona Coconut Oil in a heavy-bottomed pot at Medium or Low Flame. Add coriander and Cumin and cook for a min. Make sure they don't burn

  2. Add Dried mint and tomatoes along with their juices and Cook for 7 min in medium flame. Mash them a little. Transfer them to a blender and blend until smooth

  3. Heat the remaining 1 tablespoon of Resona Coconut Oil in the same pot at low flame and add onions and let it fry till golden brown. After that add minced garlic and fry for an additional 5 min. 

  4. Once onions are caramelized, add the broth, the kidney beans, the tomato paste,salt and pepper and cook for 15 min

  5. Garnish with Cilantro and serve with plain basmati rice. 

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