2green chilisfinely chopped, can use any spicy green pepper
1 14-oz canchickpeasdrained
8ozsliced shiitake mushrooms*226 g
113.5-oz cancoconut cream or milk400 mL
½cupchopped pineapple100 g
1Tbsprice vinegar15 mL
1small bunch bok choyroughly chopped
To Serve: Rice or 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
*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.