Vegetarian Vindaloo

Name: Vegetarian Vindaloo
Ingredients: 1 tablespoon olive oil; 1 tablespoon ground cumin; 2 teaspoons yellow curry powder; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1 cup water; 1 (28 ounce) can diced fire-roasted tomatoes; 1 head cauliflower, cut into florets; 2 green bell peppers, diced; 2 potatoes, cubed; 1 zucchini, cubed (optional); 1 serrano chile pepper, diced; 2 teaspoons grated ginger; 2 cups water; 1/4 cup white vinegar

16 ingredients

1 steps

Ingredients

1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons yellow curry powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 cup water
1 (28 ounce) can diced fire-roasted tomatoes
1 head cauliflower, cut into florets
2 green bell peppers, diced
2 potatoes, cubed
1 zucchini, cubed (optional)
1 serrano chile pepper, diced
2 teaspoons grated ginger
2 cups water
1/4 cup white vinegar

Directions

1

Heat oil in a large saucepan over medium heat. Add cumin, curry powder, cloves, cinnamon, and turmeric; cook for 1 minute. Add 1 cup water and simmer for 5 minutes. Add tomatoes, cauliflower, bell peppers, potatoes, zucchini, serrano pepper, and ginger; cook, stirring often, 5 minutes. Add 2 cups water and vinegar, cover, and simmer 10 minutes more.