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Vegetarian Vindaloo

CHEF_MEG
  • 50 minutes
  • Serves 4

INGREDIENTS

2

Bell peppers

1

head Cauliflower

2 tsp

Ginger

1 1/2 cups

Lentils, dried

1

Serrano chili pepper

4

Shallots (about 3/4 cup)

2

Sweet potatoes

1 28 ounce can

Tomatoes, fire-roasted

1/2 tsp

Cinnamon, ground

1/2 tsp

Cloves, ground

2 tsp

Curry powder, yellow

1/4 tsp

Turmeric

1 tbsp

Olive oil

1/4 cup

White vinegar

1 tbsp

Cumin, ground

3 cups

Water