Vegetarian Vindaloo recipe
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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
Nutrition Info
- 210.2 caloriescarbohydrate: 39.8 gcholesterol: : -fat: 4.6 gfiber: 10.1 gprotein: 7.9 gsaturatedFat: 0.7 gservingSize: -sodium: 344 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Vindaloo
Directions
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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.