Vegan Vindaloo

Prep Time
20 mins
Cook Time
30 mins

This amazing vindaloo will have you licking your fingers. And raw jackfruit and oyster mushrooms have that meaty texture to give us that feeling we may miss.


  • 500 gms raw jackfruit, cut into large chunks
  • 250 gms button or oyster mushrooms
  • 1 large potato cut into large pieces
  • 3-inch cinnamon stick
  • 2 medium onions, sliced
  • 2 tablespoon coriander, chopped
  • 2 tbsp groundnut oil
  • 1 tsp sugar
  • Salt to taste

For the masala marinade paste

  • 2 bay leaves
  • 5 cardamoms
  • 4 cloves
  • 1 tsp fennel
  • 1 tsp cumin seeds
  • 10 dried red chillies (byadgi variety)
  • 3 tsp coriander seeds
  • 1 tsp ginger garlic paste
  • 1 tbsp vinegar
  • 1 tbsp tamarind paste
  • ¼ tsp turmeric


  1. Sauté the bay leaves, cardamoms, cloves, fennel seeds, cumin seeds, coriander seeds and the red chillis in a thick bottomed pan on medium heat till aromatic.
  2. Put them in a blender jar when cool, add the ginger garlic paste, vinegar and tamarind paste and grind to a thick paste. Add a little water if necessary.
  3. Place the jackfruit, mushrooms, and potato in a large mixing bowl. Add the marinade paste, turmeric and salt and toss it till all the pieces are coated. Let it rest covered for 20 to 60 minutes.
  4. Heat 2 tbsp oil in a thick bottomed pan, add the cinnamon sticks and sliced onions and sauté till the onions are soft, translucent and a light brown.
  5. Add the marinated vegetables, sauté for a minute and then cover and cook for 5-7 minutes.
  6. Add the sugar and a little water if necessary and cook for 10-15 minutes or till the potatoes are cooked.
  7. Serve garnished with coriander.

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