Lenten Recipe: Vegetable Vindaloo

Vegetable Vindaloo

3 cups finely chopped onions
1 28 oz can tomato purée
2 1/2 tablespoons white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
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 (or to taste) cayenne pepper
1 1/2 vegetable broth or water
3 c fresh vegetables such as zucchini, carrots, cauliflower
1 1/2 pounds potatoes, peeled, cut into 1-inch pieces

Add all ingredients to pot or crockpot. Can be simmered over medium heat for 30 minutes or cooked in a crockpot on low for 8 hours.
Serve over white rice.