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Goan Vindaloo is a flavorful Indian vegetable preparation that celebrates fresh, seasonal produce with bold spices. This healthy vegetarian dish is perfect for family dinners, DASH diet, and everyday clean eating.
Heat 3 tbsp olive oil in a large, heavy-bottomed pot over medium heat until shimmering, then add minced garlic, grated ginger, and diced onion. Sauté for 5 minutes, stirring frequently, until the onions become soft and golden.
Add all the ground spices (cumin, coriander, turmeric, smoked paprika, cinnamon, black pepper) and salt, and cook for another 1-2 minutes over medium-low heat to bloom the spices and release their aroma.
Stir in the tomato and cook for 3-4 minutes until it starts to break down, forming a rustic sauce base.
Add the mixed vegetables and chickpeas. Increase heat to medium-high, stir well to coat with the spice mixture, and sauté for another 2-3 minutes.
Pour in 2 tbsp white vinegar and 1 cup water, then bring to a simmer. Reduce heat to low, cover, and cook for 25-35 minutes, stirring occasionally, until vegetables are tender but not mushy.
Remove the lid, raise heat to medium, and cook for a further 3-5 minutes to reduce excess liquid and intensify the flavors. Adjust salt to taste before serving.
