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 oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, finely minced
- 1 small onion, sliced [70 g, 2½ oz], (about ⅓ cup sliced)
- 8 to 10 curry leaves (fresh or dried), omit if not available
- 5 to 6 fresh white mushrooms, sliced (about 130 g, 4⅝ oz)
- 1 to 2 red or green chilies
- 4 to 5 sprigs fresh thyme
- 1 ½ cups red beans, pre-boiled or using canned beans
- 4 - 5 tomatoes
- ⅓ cup frozen green peas, thawed (40 g, 1⅜ oz)
- ¼ cup chopped coriander or parsley (8-10)
- Salt to taste
Instructions
- 1
In a pan, heat 1 teaspoon of oil over medium heat. Add the minced ginger and garlic. Let it sizzle for about 15 seconds, then add the onions and stir. While continuously stirring, let it cook for about 30 seconds.
- 2
Add the curry leaves followed by the sliced mushrooms. Cook for about 2 minutes or until the mushrooms begin to release water. Then add the chilies and thyme.
- 3
Subsequently, add the red beans and cook for about one minute. Then add the tomatoes. Cook for about 7 to 10 minutes, stirring occasionally until the tomatoes begin to soften and break down into a sauce. They don't need to completely melt into the sauce, just enough so there are some bulky pieces.
- 4
Add salt to taste and stir well.
- 5
Add the peas and cook for a few more minutes. Then turn off the heat.
- 6
Garnish with coriander or parsley and serve hot.
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Credits: Source: Veganlovelie.com