Vegetarian Vindaloo

• 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
• 1/4 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.

olive oil, ground cumin, curry powder, ground cloves, ground cinnamon, ground turmeric, water, tomatoes, cauliflower, green bell peppers, potatoes, zucchini, serrano chile pepper, ginger, water, white vinegar

Taken from www.allrecipes.com/recipe/268387/vegetarian-vindaloo/ (may not work)