Beetroot & Potato Curry

Beetroot and potato curry with the goodness of coconut milk and cannellini beans made in Instant Pot! Serve with rice or grain of your choice for a complete meal.

Recipe Snapshot

YIELD

4

40 min

Fusion

Entree

Time

cuisine

course

Carrot

– 3 small beets approx 220 grams – 4 small potatoes approx 200 grams – 1 medium-sized onion approx 120 grams – 1 tbsp oil ...

Ingredients

1

– Set the instant pot to sauté mode, and when it is hot, add the oil. After 30 to 45 seconds, add the cumin seeds and cinnamon and let the cumin seeds sizzle. Add the chopped onion, garlic, and curry leaves and saute for a few minutes. (2 to 3 mts approx) Then add salt and cook until the onion turns soft.

2

– Add the red chili and curry powder, mix well, and cook for 20 seconds.

3

– Add 1 cup of water and mix well. Scrape the bottom so that you don’t get the burn warning.

4

– Now add the chopped beets and potatoes.

5

– Mix well. Turn off the sauté mode, close the Instant Pot pressure cook for five mts, and let the pressure release naturally.

6

– Open the Instant Pot and mix the curry.

7

– Add the beans and 1 cup coconut milk.

8

– Set it in sauté mode and simmer for five mts.

9

– Finally, add cilantro and mix. Turn off the heat and enjoy with rice.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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