Curried Beets, Cabbage & Carrots

"I recently made this dish and had forgotten how tasty it truly is. I happened to have the exact ingredients as someone dropped off vegetables to my door. it included a large cabbage and both red and white beets. I also included some red cabbage. Already had the carrots so voilá. It was a riot of color and tasted so good, I posted it on @theveggiequeen1 on Instagram. It is on page 96 in my cookbook, "The New Fast Food", which I splattered with the juices from the recipe. Oh well..! 😂

This combination of seasonal vegetables elevates simple ingredients to another level. It’s true vegetable alchemy.

-- Jill Nussinow, "The Veggie Queen"
Serves 4

1 minute high pressure; quick release
2 minutes high pressure; quick release
  • 1 tablespoon oil (optional)
  • 1 medium onion, diced
  • 4 to 6 small beets, scrubbed, tops removed, cut in half and sliced to equal about 2 ½ cups
  • 2 teaspoons grated fresh ginger
  • 2 to 3 teaspoons (or more) curry powder
  • 1 teaspoon cumin seeds
  • 1/3 cup vegetable stock or broth
  • 3 to 4 medium carrots, peeled and chopped
  • 1 medium head cabbage, cut into chunks about 2 inches, to equal about 6 cups
  • Juice of 1 lemon and pepper, to taste
1. Heat the oil in the pressure cooker (Instant Pot) on saute or medium heat, if using. If no oil, heat the pot and add the onion and saute for 2 to3 minutes. Add the beets, ginger, curry powder and cumin seeds and saute 1 more minute.

2. Add the broth, lock on the lid and bring to high pressure for 1 minute. When time is up, quick release the pressure.

3. Open the lid carefully!

4. Add the carrots, cabbage, salt and more liquid if necessary (I did not need any more). Lock the lid back on, be sure that your pot is on sealing. Bring to high pressure for 2 minutes. Do a quick release. Open the lid carefully.

5. Add the lemon juice and pepper, to taste.

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© 2021 by Jill Nussinow, MS, RDN. Reprinted with permission.
Adapted from "The New Fast Food" by Jill Nussinow. Photo by Jenna Henderson.
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