Vegetable Vindaloo

Heat oil in a large pot over medium heat until shimmering.

Add mustard seeds and cumin seeds; cook until they begin to pop, about 1-2 minutes.

Stir in chopped onions; sauté until translucent, about 5-7 minutes.

Add minced garlic and ginger; cook until fragrant, about 1-2 minutes.

Incorporate chopped tomatoes; cook until softened, about 5 minutes.

Stir in coriander powder, turmeric, and red chili powder; cook for 1 minute.

Add mixed vegetables and salt; stir to coat with spices.

Pour in vinegar and coconut milk; bring to a simmer.

Cover and cook until vegetables are tender, about 15-20 minutes.

Taste and adjust seasoning if necessary.

Garnish with fresh cilantro before serving.

Spice Level:

Dietary

Allergens