Marika’s Filipino Veggies in Coconut Cream

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.

This Reader Recipe comes from Marika in the Philippines! When I saw her recipe for vegetables cooked in coconut cream pop up in our recipe submissions, I was instantly drawn to the flavors in this dish.

As Marika explains it, this recipe has a bit of sour (vinegar), a bit of savory (mushrooms), a bit of heat (chilis), and some sweetness (pineapple). She says it’s like having a party in your mouth!

Beyond all that flavor, this dish is incredibly flexible. It can be made with whatever you have in your pantry. Even Marika rarely uses measurements for it—just use what you have in your fridge!

So let’s make this gulay na ginataan sa luyang dilaw (vegetables cooked in coconut milk with turmeric), shall we?!

Here’s what you’ll need

Jump to the recipe card for exact measurements – this is just an overview!

• Flavor Base: The base flavors here are onion (white or yellow), turmeric, ginger, and green chilis. I prefer fresh turmeric and ginger (over powdered), but use whatever you can get your hands on!
• Chickpeas: Chickpeas add a welcomed boost of protein and fiber to this recipe. You can use canned or cook them yourself!
• Mushrooms: I used shiitake mushrooms here because of their delicious savory flavor. Marika uses enoki mushrooms, which can sometimes be harder to find in Western supermarkets (but if you have access to them, use them!).
• Coconut Cream: Canned coconut cream or milk adds major decadence to this dish. You can use low-fat if you prefer, but avoid using coconut milk from a carton (the kind found near the refrigerated almond milk), which is far more watered down.
• Pineapple: The sweetness of the pineapple balances out the savory, salty flavors! Fresh is best, but canned will work too.
• Rice Vinegar: A tablespoon of rice vinegar adds the perfect sourness to this dish. Don’t have rice vinegar? You can use white wine, apple cider vinegar, or even a splash of lime juice.
• Bok Choy: Finally, bok choy ups the veggie content and gives this dish a pop of color! If you can’t find bok choy, feel free to use spinach.

Let’s make it!

This recipe is all cooked in one pot. I love serving it with rice, so be sure to start that first. (Jump to the recipe for the full printable recipe.)

Step 1: Cook the 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.

Step 2: Add Protein
Add chickpeas and mushrooms, cooking until the moisture from the mushrooms has been released and evaporated, about 5 to 7 minutes.

Step 3: Add the Tasty Extras
Stir in coconut cream, pineapple, and vinegar. Cover and bring to a gentle simmer for 5 minutes to infuse all the flavors of the ingredients together.

Step 4: Veggie Up!
Stir in chopped bok choy, cooking for a few minutes until it wilts.

Variations

As Marika mentions, this dish is incredibly versatile. It can be made with whatever you have in your pantry. Here are some possible variations.

• Flavor Base: This recipe tastes great with just turmeric or ginger—we included both for maximum flavor!
• Mushrooms: Shiitake have a great savory taste, but you can also use button, oyster, portobello, or enoki mushrooms.
• Chickpeas: Chickpeas contribute more to the nutritional profile than the flavor, so feel free to replace them with another neutral legume (like navy or cannellini beans!).
• Coconut: I love the richness of full-fat coconut milk or cream here, but you can use a lower-fat alternative.

Pair these veggies with

• Filipino Eggplant Omelet: This makes for a full-on Philippines-inspired meal.
• Veggie Lettuce Wraps: These make a super easy side dish.