Delicious Beetroot and Potato Curry

Try this tasty beetroot and potato curry made in Instant Pot. With the goodness of coconut milk and cannellini beans, it’s a delicious and nutritious option for any meal.

Recipe Snapshot

SERVINGS

4

40 mins

Fusion

Entree

Time

cuisine

course

Carrot

– cinnamon pieces 2 inch approx – garlic cloves – curry leaves – tsp salt – red chili powder – tap to see more...

Ingredients

1

– Set the instant pot to sauté mode, and when it is hot, add the oil. Add the cumin seeds and cinnamon. – Add the chopped onion, garlic, and curry leaves and saute for a few minutes.

2

– Add the red chili and curry powder, mix well, and cook. – Add water and mix well. Scrape the bottom. – Now add the chopped beets and potatoes.

3

– Mix well. Turn off the sauté mode, close the Instant Pot pressure cook. – Open the Instant Pot and mix the curry. – Add the beans and coconut milk.

4

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