Filipino Veggies in Coconut Cream
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
389 kcal
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Course
Main Course
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Cuisine
Filipino
Filipino Veggies in Coconut Cream
Description
This recipe starts by creating a flavor base with onion, fresh turmeric, ginger, garlic, and green chilies sautéed in neutral oil until softened and fragrant. Chickpeas and shiitake mushrooms add body and umami depth. Coconut cream contributes a smooth, creamy texture and richness, which is balanced by the sweet acidity of pineapple and subtle tang from rice vinegar.
The dish is simmered gently to allow flavors to meld, after which chopped bok choy is stirred in briefly to soften without losing texture. This method preserves the vegetable’s bright color and slight crunch, enhancing the overall mouthfeel. The chili provides a gentle heat that complements the dish’s natural sweetness.
Serving this stew with rice or a dippable flatbread such as naan is recommended to enjoy the creamy sauce and contrast textures. The ingredients and preparation reflect a Southeast Asian influence, emphasizing fresh aromatics and balanced sweetness, acidity, and spice.
Notes include substituting shiitake mushrooms with enoki mushrooms if available and advise proper storage in the refrigerator for up to four days with simple reheating methods.
Ingredients
- 1 Tbsp neutral cooking oil 15 mL, generic cooking oil
- ½ yellow onion finely chopped, or white onion, medium
- 1 tsp Turmeric minced, fresh
- 1 tsp ginger minced, fresh
- 3 cloves garlic minced
- 2 green chili finely chopped, can use any spicy green pepper
- 1 oz can chickpeas drained
- 8 oz shiitake mushrooms 226 g, sliced
- 1 .5-oz can coconut cream 400 mL, or coconut milk
- ½ cup pineapple 100 g, chopped
- 1 Tbsp rice vinegar 15 mL
- 1 small bunch bok choy roughly chopped
- rice for dipping
- flatbread for dipping
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
- If enoki mushrooms are available, omit shiitake and add enoki with the pineapple for a lighter texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove or in the microwave to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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