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.
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
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.