Red Beans and Mushroom Rougaille
As simple as this dish can be, its uniqueness and complex flavors come from the combination of French herbs such as thyme and parsley and some Indian notes like coriander and curry leaves. Additionally, with a layer of heat from the chili, which you can tolerate, it also uses a base of tomato sauce - onions, garlic, and ginger. The red beans and mushrooms make it a satisfying dish, served with basmati rice and coconut chutney.
Recipe Ingredients
- 1 teaspoon sunflower or vegetable oil
- 1 tablespoon ginger and garlic paste
- ⅓ cup [70 g] onion, sliced
- a handful of curry leaves (omit if unavailable)
- 4 - 5 white mushrooms [130 g], sliced
- 1 - 2 red or green chilies, deseeded if desired
- 4 - 5 sprigs fresh thyme
- pre-cooked or canned red kidney beans
- 4 Roma tomatoes, sliced or chopped
- a handful of green peas
- ¼ cup [8 - 10 sprigs] coriander leaves or parsley, chopped
- salt to taste
Instructions
- 1
Heat 1 teaspoon of oil in a skillet over medium heat.
- 2
Add the minced ginger and garlic; let sizzle for about 15 seconds.
- 3
Add the sliced onion and stir; cook for about 30 seconds.
- 4
Add the curry leaves, then the sliced mushrooms; cook for about 2 minutes or until the mushrooms start to sweat.
- 5
Add the chilies and fresh thyme.
- 6
Add the red kidney beans; cook for about 1 minute.
- 7
Add the chopped tomatoes; cook for 7 to 10 minutes, stirring occasionally, until the tomatoes soften into a sauce with some chunky pieces remaining.
- 8
Add salt to taste and stir well.
- 9
Add the green peas; cook for 3 to 4 minutes.
- 10
Turn off the heat.
- 11
Garnish with coriander or parsley and serve warm.
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Credits: Source: Veganlovelie.com