Vindaloo

Cut the protein into 1.5-inch cubes. Dice the onion, mince the garlic and ginger, and cut your chosen vegetables into evenly sized pieces.

Heat coconut oil in a large heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the protein on all sides, 6–8 minutes total. Transfer to a plate.

In the same pot, sauté diced onion over medium heat until softened and translucent, about 5 minutes. Add minced garlic and ginger; cook for 1 minute until fragrant.

Stir in the vindaloo paste and tomato paste; cook for 2 minutes, stirring constantly, to deepen the flavors.

Pour in the red wine vinegar and vegetable broth, scraping up any browned bits from the bottom of the pot. Return the browned protein to the pot and stir to combine.

Bring to a simmer, then reduce heat to low. Cover partially and simmer for 20 minutes until the protein is nearly tender.

Add the primary vegetable and secondary vegetable. Simmer, covered, for 15–20 minutes more until vegetables are tender and the protein is fully cooked.

Taste and adjust seasoning with salt and black pepper. Stir in the fresh cilantro.

Ladle into bowls and serve hot with lime wedges on the side. Pair with jasmine rice, basmati rice, or naan for a complete meal.