Rougaille Sauce aux LĂ©gumes
A flavorful and versatile vegetable stew, often served as a side dish or a light main, featuring a rich tomato-based sauce with a medley of local vegetables.
🧂 Ingredients
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 800 g Tomatoes(chopped (fresh or canned))
- 2 tbsp Tomato paste
- 500 g Mixed vegetables (e.g., eggplant, zucchini, bell peppers, carrots, green beans)(cut into bite-sized pieces)
- 3 tbsp Vegetable oil
- 1 tsp Thyme(dried or a few fresh sprigs)
- 1 tsp Curry powder(optional, for added depth)
- 1 small Chili(finely chopped (optional))
- to taste Salt
- to taste Black pepper
- 100-150 ml Water or vegetable broth(as needed)
👨‍🍳 Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- 2
Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- 5
Add the chopped tomatoes, thyme, curry powder (if using), and chili (if using). Stir well to combine.
- 6
Bring the sauce to a simmer, then reduce heat to low, cover, and cook for about 15 minutes, allowing the flavors to meld and the tomatoes to break down.
- 7
Add the mixed vegetables to the pot. Stir to coat them with the sauce.
- 8
Add water or vegetable broth if the sauce seems too thick. Cover and simmer for another 15-20 minutes, or until the vegetables are tender but not mushy.
- 9
Season with salt and black pepper to taste. Stir gently.
- 10
Serve hot as a side dish or a light main course.
đź’ˇ Pro Tips
- âś“Use a variety of colorful vegetables for visual appeal and nutritional balance.
- âś“Don't overcook the vegetables; they should retain a slight bite.
- âś“Adjust the amount of chili and spices to your preference.
- âś“This dish is excellent for using up leftover vegetables.
🔄 Variations
- Add a can of drained chickpeas or lentils for added protein and heartiness.
- Stir in a tablespoon of soy sauce for an umami boost.
- Serve with rice, roti, or grilled fish.