Slow-Cooker Raajma (Indian Red Kidney Bean Curry)

1. If using dry kidney beans, soak the beans in water for 4 to 6 hours. Discard the soaking water and add the soaked beans to a pot with fresh water. Bring the water to a boil for 10 minutes, then drain the water from the beans and add them into the slow-cooker.

2. If using canned or boxed beans, rinse the beans in water and add to the slow-cooker.

3. Chop the onion, garlic cloves, green chili pepper, and tomatoes and keep each separate. Grate the ginger.

4. Add the oil to a saute pan over medium heat. Once warmed, add the bay leaves to the oil and watch as they brown.

5. Once the bay leaves have browned, add the chopped onion and cook for 1 to 2 minutes until translucent and soft.

6. Add the garlic and green chili pepper and cook for 1 minute.

7. Add the ginger and cook for another 30 seconds to 1 minute.

8. Add the turmeric, coriander, cumin and salt. Stir to combine.

9. Add the onion and spice mixture to the slow-cooker with the beans.

10. Add the freshly chopped Roma tomatoes and boxed or canned chopped tomatoes to the slow-cooker.

11. Turn the slow-cooker on high for 3 to 4 hours, checking the texture of the beans at the 3-hour mark.

12. Once the beans are almost perfectly softened, add the water, garam masala and red chili powder, as well as more salt to taste (roughly at the 3-and-1/2-hour mark). Continue cooking.

13. After another 15 to 30 minutes, you may add the heavy cream or plain yogurt if you want.

14. Serve with quinoa and a spoon of plain yogurt!