Name: Vegetarian Vindaloo
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon ground cumin; 2 teaspoons yellow curry powder; ½ teaspoon ground cloves; ½ teaspoon ground cinnamon; ¼ 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; 1 serrano chile pepper, diced; 2 teaspoons grated ginger; 2 cups water; ¼ cup white vinegar

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.

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Vegetarian Vindaloo

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