Filipino Veggies in Coconut Cream

Ingredients

• 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 14-oz can chickpeas drained
• 8 oz sliced shiitake mushrooms* 226 g
• 1 13.5-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

Instructions 

1. Rice: If serving with rice, prepare that now.
2. 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.
3. Add Protein: Add chickpeas and mushrooms, cooking until mushrooms have sweat out their moisture, 5 to 7 minutes.
4. Tasty Extras: Stir in coconut cream, pineapple, and vinegar. Cover and bring to a gentle simmer for 5 minutes.
5. Veggie Power: Stir in chopped bok choy, cooking just a few minutes until it wilts down.
6. Serve: Ladle into bowls, optionally serving with rice or dippy bread (a flatbread like naan would be great!)