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

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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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

210 calories; protein 7.9g 16% DV; carbohydrates 39.8g 13% DV; fat 4.6g 7% DV; cholesterol 0mg; sodium 344mg 14% DV. Full Nutrition
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