VEG UP!

Inspired by Thai, Pakistani, and Indian curries, these hearty, warming vegetarian bowls can be customized to feed the vegans and meat eaters in your life, too.

- CAITLYN DIIMIG, RD

Rajma (Kidney Bean Curry) HANDS-ON 25 MIN TOTAL 1 HR, 45 MIN SERVES 8 SUBMITTED BY SUSMITA

1. Using a mortar and pestle, grind together onion, garlic, and ginger until a coarse paste forms. (If you don't have a mortar and pestle, use the flat side of a chef's knife to mash the onion, garlic, and ginger against a cutting board.)

2. Add ghee to an electric multicooker. Set on Sauté and cook until melted. Add chile peppers, cumin seeds, and whole cloves; cook until toasted, about 30 seconds. Stir in onion paste; cook, stirring frequently, until golden brown, 7 to 8 minutes. Stir in turmeric, cumin, and coriander; cook 30 seconds. Stir in tomatoes; cook, stirring frequently, until tomatoes are tender, about 6 minutes.

3. Add kidney beans, water, salt, and sugar to tomato mixture. Close and lock lid; turn venting knob to seal. Select High pressure and set multicooker timer for 50 minutes (allow 10 minutes for pressure to build). Let stand 20 minutes then release pressure using quick-release method. Carefully remove lid. Stir in cream, garam masala, and (if using) cayenne. Garnish with cilantro. Serve curry with rice.