Vegetable Vindaloo

• 2 - 14 oz. cans diced tomatoes
• 3 tablespoons white vinegar
• 1 teaspoon fresh ginger, peeled and minced
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 2 onions (diced)
• 2 large garlic cloves (minced)
• 4 cups chopped vegetables (potatoes, cauliflower, green beans, etc.)

Blend diced tomatoes and spices in food processor.

Heat oil in large pot over medium-high heat. Sauté onions and garlic until transluscent. Add vegetables and sauté about 5 minutes.Add tomato and spice mixture and stir to combine. Reduce heat to medium-low. Cover and simmer until vegetables are tender, stirring occasionally, about 15 minutes.