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Whole Food Plant Based Rougaille

A Mauritian creole-style tomato-based dish that is quick and easy to make and very tasty -- a true Mauritian classic dish that can be enjoyed over rice, pasta, noodles, with bread or in a flatbread.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Main Dish
Cuisine: Vegan
Ingredients Method

Ingredients
  

  • 1 teaspoon sunflower or vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic finely chopped or minced
  • 1 small onion
  • 1 tablespoon curry omit if unavailable
  • 5 - 6 fresh mushrooms
  • 1 - 2 red or green chilies deseed if needed or adjust to taste
  • 4 - 5 sprigs fresh thyme
  • 1 1/2 cups red kidney beans [270 g
  • 4 - 5 Roma tomatoes
  • 1/3 cup frozen green peas defrosted
  • 1/4 cup chopped coriander leaves cilantro or parsley
  • Salt to taste

Method
 

  1. 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.
  2. Add the curry leaves followed by the sliced mushrooms. Let cook for about 2 minutes or until mushrooms start to sweat. Then add the chilies and the thyme.
  3. 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.
  4. Add salt to taste and stir well.
  5. Add the green peas and cook for a few more minutes. Then turn off the heat.
  6. Garnish with the coriander leaves or parsley and serve warm.