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1.
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If using dry kidney beans, soak the beans in water for 4 to 6 hours.
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Discard the soaking water and add the soaked beans to a pot with fresh water.
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Bring the water to a boil for 10 minutes, then drain the water from the beans and add them into the slow-cooker.
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2.
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If using canned or boxed beans, rinse the beans in water and add to the slow-cooker.
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3.
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Chop the onion, garlic cloves, green chili pepper, and tomatoes and keep each separate.
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Grate the ginger.
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4.
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Add the oil to a saute pan over medium heat.
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Once warmed, add the bay leaves to the oil and watch as they brown.
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5.
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Once the bay leaves have browned, add the chopped onion and cook for 1 to 2 minutes until translucent and soft.
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6.
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Add the garlic and green chili pepper and cook for 1 minute.
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7.
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Add the ginger and cook for another 30 seconds to 1 minute.
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8.
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Add the turmeric, coriander, cumin and salt.
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Stir to combine.
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9.
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Add the onion and spice mixture to the slow-cooker with the beans.
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10.
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Add the freshly chopped Roma tomatoes and boxed or canned chopped tomatoes to the slow-cooker.
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11.
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Turn the slow-cooker on high for 3 to 4 hours, checking the texture of the beans at the 3-hour mark.
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12.
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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).
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Continue cooking.
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13.
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After another 15 to 30 minutes, you may add the heavy cream or plain yogurt if you want.
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14.
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Serve with quinoa and a spoon of plain yogurt!
