Vegetarian Vindaloo

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