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.
If you want to whip up a simple, delicious, and wholesome meal, this beetroot and potato curry is for you. Inspired by the “Traditional Me” Sri Lankan YouTube channel, it offers a delightful twist. While I can’t assert my recipe authenticity as a Sri Lankan recipe, I’ve adapted it using commonly found curry powder in the US and included beans to boost its protein content. This beet curry is very mild and perfect for toddlers, too.
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Make it a meal
I used an Instant Pot for the curry, which only took 5 minutes to cook. You can simultaneously prepare basmati rice, quinoa, or millet using the pot-in-pot method (as detailed in my Instant Pot kadhi chawal recipe) alongside the curry. This way, you effortlessly have the curry and rice/quinoa/millet ready. Pair it with an onion raita, and you have a complete meal! It is ideal for weeknight dinners, with leftovers making a satisfying lunch option.
How this make this curry in a stove-top pressure cooker
You can easily make this curry in the stove-top pressure cooker. You can follow steps 1 to 5 and cook over medium heat. After step 5 pressure cook for just two whistles and release the pressure naturally. Then open the pressure cooker, and over medium heat, add the beans and coconut milk and simmer the curry.
Ingredients required
Beets & Potatoes are the two main ingredients for this curry; you can use equal measure of both. Peel the skin for potatoes and beets and chop them into small bite-sized pieces or small one to 1.5-inch sticks.
To Temper, we need oil, mustard seeds, cumin seeds, and cinnamon pieces, which add amazing flavors.
Aromatics: We need onion, garlic, and curry leaves. As I always say, if you can’t source curry leaves, please skip them. Don’t look for alternatives.
Spices: We use paprika/red chili powder and curry powder to spice up the curry.
Beans: To boost the protein content, I used canned cannellini beans. We love cannellini beans and love it more when combined with beets.
Coconut milk: It not only adds flavor but also helps to balance the flavors and makes the curry creamy and rich.
Dietary specifications and serving suggestions
This beet curry is naturally vegan, gluten-free, and nut-free. You can enjoy it with rice, quinoa, millet, or roti. When paired with rice or roti, you can serve it with a simple raita or salad. You can refrigerate this curry for up to three days.
Frequently asked questions
Yes, you can. But make sure you soak and cook the beans separately. We cannot cook this curry for 30-plus minutes with soaked beans.
You can use canned beans of your choice or soaked and squeezed soy chunks or tofu. Navy beans, lima beans, and garbanzo beans all work well.
I wouldn’t chop them too small, but bite-sized pieces or small squares should be fine.
You can replace beets with carrots or butternut squash. If you are using carrots or beets, I wouldn’t recommend replacing potatoes with sweet potatoes. You can, of course, use sweet potatoes if you are using zucchini or other gourds instead of beets or carrots.
Yes, instead of 2 tsp of curry powder, I would use 1 tsp coriander powder and 1 tsp of garam masala.
Yes, after sauteing onions, add the cooked beets, potatoes, beans, and coconut milk, and pressure cook for just one minute, then release the pressure quickly after 5 minutes—no need to simmer again.
How to make the beetroot potato curry in Instant Pot
- 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.
- Add the red chili and curry powder, mix well, and cook for 20 seconds.
- Add 1 cup of water and mix well. Scrape the bottom so that you don’t get the burn warning.
- Now add the chopped beets and potatoes.
- Mix well. Turn off the sauté mode, close the Instant Pot pressure cook for five mts, and let the pressure release naturally.
- Open the Instant Pot and mix the curry.
- Add the beans and 1 cup coconut milk.
- Set it in sauté mode and simmer for five mts.
- Finally, add cilantro and mix. Turn off the heat and enjoy with rice.
Recipe Notes
- Adjust the salt and spices to taste.
- You can add any cooked/canned beans of your choice.
- You can replace beans with tofu or soy chunks as a protein alternative.
- Soak the cut potatoes in water to prevent them from turning brown.
- Please check the FAQ section for variations and alternatives.
More vegan curries!
📖 Recipe
Beetroot & Potato curry
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 3 small beets approx 220 grams
- 4 small potatoes approx 200 grams
- 1 medium-sized onion approx 120 grams
- 1 tbsp oil
- ½ tsp cumin seeds
- 2 cinnamon pieces 2 inch approx
- 2 garlic cloves
- 5 curry leaves
- 1.5 tsp salt
- 1 tsp red chili powder
- 2 tsp curry powder heaped
- 1 cup water
- 1 can cannellini beans
- 1 cup coconut milk
Instructions
- 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.
- Add the red chili and curry powder, mix well, and cook for 20 seconds.
- Add 1 cup of water and mix well. Scrape the bottom so that you don’t get the burn warning.
- Now add the chopped beets and potatoes.
- Mix well. Turn off the sauté mode, close the Instant Pot pressure cook for five mts, and let the pressure release naturally.
- Open the Instant Pot and mix the curry.
- Add the beans and 1 cup coconut milk.
- Set it in sauté mode and simmer for five mts.
- Finally, add cilantro and t mix. Turn off the heat and enjoy with rice.
Video
Notes
- Adjust the salt and spices to taste.
- You can add any cooked/canned beans of your choice.
- You can replace beans with tofu or soy chunks as a protein alternative.
- Soak the cut potatoes in water to prevent them from turning brown.
- Please check the FAQ section for variations and alternatives.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
This is such a simple yet flavorful recipe. The coconut milk elevated the flavor of the curry. The beets added a wonderful color and slight sweetness to the gravy and it paired well with roti and rice .
Thanks Supriya