Afghan · beginner
Afghan Coriander And Kidney Bean Stew With Garlic Yogurt
Salty-savory red kidney beans simmered in a warm tomato and dried mint base, served with chilled garlic-mint yogurt topping.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide saucepan over medium heat, add chopped onion, and cook for 6 minutes until soft and light brown.
- 02
Add 3 minced garlic cloves, tomato paste, ground coriander, and ground cumin, stirring constantly for 2 minutes.开拓
- 03
Pour rinsed red kidney beans and 1 cup water into saucepan, mixing thoroughly into tomato spice paste.
- 04
Bring stew to a boil, then reduce heat to low and mash one-quarter of beans with the back of a spoon to thicken sauce.
- 05
Simmer stew uncovered for 12 to 15 minutes until gravy becomes thick and glossy.
- 06
Mix remaining minced garlic clove and dried mint into Greek yogurt with salt. Serve stew hot topped with cool mint-garlic yogurt.
A LITTLE KITCHEN KNOW-HOW
partial bean mashing
Crushing cooked legumes into simmering broth to naturally thicken stews into rich gravy consistency.
Notes from the kitchen
- Crushing dried mint between your palms before adding to yogurt activates essential oils for better flavor.
- Crushing a fraction of cooked beans thickens sauce naturally without needing cornstarch.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
