Red Kidney Beans and Mushrooms Rougaille — Creole-Style Tomato-Based Dish | Vegan/Vegetarian Recipe

For its versatility and simplicity, the Mauritian rougaille is a much treasured dish and regular favourite at the Lovlie Cocoon. Previously featured here in a tofu and mushrooms version, this Creole-style tomato-based dish is proof enough, if you ask me, that makes the best use of modest ingredients to create the most delightful dance of flavours for your tastebuds!







As simple as this dish is to make, its uniqueness and complex flavours come from the combination of the fresh French herbs like thyme and parsley and Indian notes from the coriander and curry leaves. Added to that, a bold layer of heat from the chili, for as much as you can tolerate, used alongside the base components of a tomato sauce - onions, garlic and ginger. I have used curry leaves and coriander (cilantro) in this version but variations of this recipe would swap the coriander for parsley. You may omit the curry leaves if you don’t have them but they really do add another depth of flavour to this dish.

Red kidney beans and mushrooms made this a satisfying main dish enjoyed over a bed of basmati rice and some coconut chutney.

Red Kidney Beans and Mushrooms Rougaille

Ingredients (3 - 4 servings)
1 teaspoon sunflower (or vegetable) oil
1 tablespoon minced ginger
2 cloves of garlic, finely chopped or minced
1 small onion [70 g, 2.5 oz], sliced (about 1/3 cup sliced)
8 - 10 curry leaves (fresh or dried), omit if unavailable
5 - 6 [about 130 g, 4.6 oz] fresh white mushrooms, sliced
1 - 2 red or green chilies (deseed if needed or adjust to taste)
4 - 5 sprigs fresh thyme
1 1/2 cup [270 g, 9.5 oz] red kidney beans, already boiled from dried or use canned beans
4 - 5 Roma tomatoes
1/3 cup [40 g, 1.4 oz] frozen green peas, defrosted
1/4 cup [8 - 10 springs] chopped coriander leaves (cilantro) or parsley
Salt to taste

In a skillet, heat 1 teaspoon of oil on medium temperature. Add the minced ginger and garlic. Let these sizzle for about 15 seconds then add the onions and stir. Let cook for about 30 seconds, while stirring a few times.
Add the curry leaves followed by the sliced mushrooms. Let cook for about 2 minutes or until mushrooms start to sweat. Then add the the chilies and the thyme.
Add the red kidney beans and cook for about one minute. Then add the tomatoes. Cook for about 7 - 10 minutes while stirring occasionally until the tomatoes start to soften and break down into a sauce. They don't need to melt completely into the sauce, but just enough with a few chunky pieces are really what we are looking for.
Add salt to taste and stir well.
Add the green peas and cook for a few more minutes. Then turn off the heat.
Garnish with the coriander leaves or parsley and serve warm.