Vegan Vindaloo

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.

Ingredients

• 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

Method

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.