Vegetarian Vindaloo

A great option for a vegetarian vindaloo main dish that makes the house smell yummy!

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
4 servings


  • 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 (Optional)

  • 1 serrano chile pepper, diced

  • 2 teaspoons grated ginger

  • 2 cups water

  • ¼ cup white vinegar


  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.

Cook's Note:

You can use a jalapeno pepper in place of the serrano if you prefer. Use any color bell pepper you prefer.

Nutrition Facts (per serving)

210 Calories
5g Fat
40g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 210
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 344mg 15%
Total Carbohydrate 40g 14%
Dietary Fiber 10g 36%
Total Sugars 11g
Protein 8g
Vitamin C 160mg 800%
Calcium 145mg 11%
Iron 5mg 28%
Potassium 1494mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.