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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
751
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).