hi everyone, it’s Teenuja from the Veganlovlie channel
So, today’s recipe is the Mauritian Rougaille
which is a very common dish in Mauritius.
It’s a tomato-based sauce,
it’s actually a Creole-style kind of dish and it’s very versatile, we add different things to it.
So, one of the most popular rougaille in Mauritius is the sausage rougaille and I actually already have
a recipe on my blog for a tofu and mushroom rougaille but today I am making this dish with
red kidney beans and mushrooms. So, let’s
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 that is onions, garlic and ginger.
I have used curry leaves and coriander 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.
In a skillet, heat 1 teaspoon of oil on medium temperature.
Then add the minced ginger and 2 cloves of garlic, finely chopped.
I omitted the garlic for myself because I don’t tolerate it very well,
but the authentic recipe usually calls for it.
Let these sizzle for about 15 seconds then add the onions and stir.
Let the onions cook for about 30 seconds, while stirring a few times.
Add the curry leaves followed by the mushrooms.
Let cook for about 2 minutes or until the mushrooms start to sweat.
Then add the the chilies and 4 – 5 sprigs of fresh 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.
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.
So, as you can see this was a very quick and easy recipe to make and
we usually serve this in different ways.
Sometimes we serve this with rice
like I am having today. I am having basmati rice with a bit of coconut chutney with this rougaille.
But sometimes people also serve this over pasta or noodles or even just with some bread.
So, I hope you’ve enjoyed this recipe and you will give it a try.
But before I go, I would like to mention…
…because some of you have requested some recipes
on the previous videos that we posted
So, Stolzie, Yamaris, Tena, Ricia, Rachel
we will be working on the recipes that you requested within the coming weeks
And if any of you have any other requests then please do send them in
and we will try out best to work on them for you.
So, as usual you can follow us on our social media on Facebook, on Twitter
or tag me on Instagram if you have tried any of the recipes and took a photo
So, we’ll see you soon for another recipe. Bye!
All credits go to Veganlovlie | Vegan Fusion-Mauritian Cooking