Vegetarian Vindaloo recipe

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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 calories
carbohydrate: 39.8 g
cholesterol: : -
fat: 4.6 g
fiber: 10.1 g
protein: 7.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 344 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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

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