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.