Filipino Veggies in Coconut Cream

Name: Filipino Veggies in Coconut Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Tbsp oil; ½ medium yellow or white onion; 1 tsp fresh turmeric; 1 tsp fresh ginger; 3 cloves garlic; 2 green chilis; 1 oz can chickpeas; 8 oz sliced shiitake mushrooms*; 1 .5-oz can coconut cream or milk; ½ cup chopped pineapple; 1 Tbsp rice vinegar; 1 small bunch bok choy; To Serve: Rice or flatbread for dipping

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
389 kcal
Course
Main Course
Cuisine
Filipino

Filipino Veggies in Coconut Cream

Soren Barrett

Report

With loads of vegetables and a variety of powerhouse flavors, this Filipino recipe for veggies in coconut cream is a game-changer for busy evenings! Written by a Live Eat Learn reader, it's a community favorite that's sure to become your new weeknight staple.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1 Tbsp oil 15 mL
½ medium yellow or white onion finely chopped
1 tsp fresh turmeric minced
1 tsp fresh ginger minced
3 cloves garlic minced
2 green chilis finely chopped, can use any spicy green pepper
1 oz can chickpeas drained
8 oz sliced shiitake mushrooms* 226 g
1 .5-oz can coconut cream or milk 400 mL
½ cup chopped pineapple 100 g
1 Tbsp rice vinegar 15 mL
1 small bunch bok choy roughly chopped
To Serve: Rice or flatbread for dipping

Add to Shopping List

Instructions

Rice: If serving with rice, prepare that now.
Flavor Base: Heat oil in a large wok or saute pan over medium heat. Add onion, turmeric, ginger, garlic, and chili. Cook until onion is soft and a bit translucent, about 5 minutes.
Add Protein: Add chickpeas and mushrooms, cooking until mushrooms have sweat out their moisture, 5 to 7 minutes.
Tasty Extras: Stir in coconut cream, pineapple, and vinegar. Cover and bring to a gentle simmer for 5 minutes.
Veggie Power: Stir in chopped bok choy, cooking just a few minutes until it wilts down.
Serve: Ladle into bowls, optionally serving with rice or dippy bread (a flatbread like naan would be great!).

Notes

*Marika uses enoki mushrooms in her recipe, which can sometimes be difficult to find in western supermarkets. If you have access to enoki, omit the shiitake and add the enoki at the same time as you add the pineapple.
Storage: This can be kept in the fridge for up to 4 days in an airtight container. Simply reheat it on the stove top or in the microwave.

Nutrition Information

Show Details

Serving 1serving Calories 389kcal (19%) Carbohydrates 34.1g (11%) Protein 8.1g (16%) Fat 27.5g (42%) Saturated Fat 20.8g (104%) Cholesterol 0mg (0%) Sodium 413mg (17%) Potassium 737mg (21%) Fiber 7.7g (31%) Sugar 8.4g (17%) Calcium 156mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 389 kcal

% Daily Value*

Serving	1serving
Calories	389kcal	19%
Carbohydrates	34.1g	11%
Protein	8.1g	16%
Fat	27.5g	42%
Saturated Fat	20.8g	104%
Cholesterol	0mg	0%
Sodium	413mg	17%
Potassium	737mg	16%
Fiber	7.7g	31%
Sugar	8.4g	17%
Calcium	156mg	16%
Iron	4mg	22%