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.
Course: Main Dish
Cuisine: Mauritian
Keyword: Mauritian rougaille, red kidney beans, rougail, rougaille
Servings: 3- 4
Author: Teenuja Dahari - veganlovlie.com
Ingredients
1teaspoonsunfloweror vegetable oil
1tablespoonminced ginger
2clovesgarlicfinely chopped or minced
1small onion[70 g, 2.5 oz], sliced (about 1/3 cup sliced)
8 - 10curry leavesfresh or dried, omit if unavailable
5 - 6fresh white mushrooms[about 130 g, 4.6 oz], sliced
1 - 2red or green chiliesdeseed if needed or adjust to taste
4 - 5sprigsfresh thyme
1 1/2cupsred kidney beans[270 g, 9.5 oz], already boiled from dried or use canned beans
4 - 5Roma tomatoes
1/3cupfrozen green peasdefrosted [40 g, 1.4 oz]
1/4cupchopped coriander leavescilantro or parsley, [8 - 10 springs]
Salt to taste
Instructions
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.