Following an Alton Brown tip, we used a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down. Traditionally yogurt is not in vindaloo, but for a creamier version or to bring the heat down, add during the last 5 minutes of simmering.
Convert vindaloo powder into paste by following the instructions on the label and set aside. In a large skillet, heat 2 tbsp. ghee or oil over medium/high heat. Brown meat on all sides then remove from pan. Meanwhile, microwave frozen vegetables for 2-2½ minutes. Lower heat to medium, add remaining ghee or oil and sauté onions while stirring. Add veggies, vinegar and vindaloo paste and mix together thoroughly. Cook for 2-3 minutes stirring occasionally. Reduce heat to low and stir in browned meat, sea salt and water. Cover and simmer for 15-20 minutes, stirring occasionally. Adjust seasoning as desired (for more spice, sprinkle in some vindaloo powder, if too spicy, you may want to add more yogurt). Simmer uncovered for 5 minutes.
Over rice with chopped cilantro and pita, tortilla, chapati or naan bread.