About the Recipe
My vegetarian coconut bomb is a tasty and satisfying dish with bold flavors, super hearty and versatile a dish that you can feel good about.
5 Cups Tightly packed Bok Choy
2.5 Cups of chopped celery
1.5 Cups red or white onion ( red will add color into the sauce)
1.5 Cups diced 1/4 inch Potato
1.5 Cups medium sized mushrooms (4)
5 (3 Tablespoon) Cloves of minced or chopped garlic
1 Can 400ml/13.5 fl.oz of Coconut milk
2 Tablespoons of sunflower oil ( or your choice)
6 Curry leaves
1.5 Teaspoon 5-Spice
1 Teaspoon of ground ginger
1 Teaspoon Brown Mustard Seeds
3 Teaspoon Salt ( sprinkled in 2 increments per instructions)
1 Teaspoon Ground black pepper
1 medium sized jalapeño or serrano chili
Prep up all your veggies and seasonings so that your ready to go when we add oil to the pan.
Add 1 Tablespoon of oil to a large skillet on a med-low height and allow to heat for about 30 seconds. Then scatter on the potatoes with 1 teaspoon of salt. Using a slotted or unslotted turner which has a flexible blade use the turner to turn the potatoes until they are golden in color.
Leave your stove on but move the skillet off the heat and add Mustard seeds to the potatoes and mix well. Place the skillet back on to the stove and reduce the heat to low and you will hear the seeds pop don't worry.. you're going to let that go for about 40 seconds keep mixing without breaking the potato.
Add in the remaining 1 tablespoon of oil, 2 teaspoons of salt, chopped onion, chopped celery, chopped garlic and spices to the potatoes toss and turn with the turner for 2 mins.
At this point I also added in a medium sized finely chopped jalapeño. Continue to toss and turn not allowing the spices to burn. Scrape the base of the skillet to remove the spices and keep mixing them back in to the potato mix until the onions are translucent. The vegetables will be full of flavor from the garlic, spices and onions. Cook off on a low heat for 5 minutes. The golden hue is from the aromatics of the 5-Spice and ground ginger.
Add in 50% of bok choy toss and turn until wilted then add the remainder bok choy. keep the heat low and cook until the bok choy has wilted 3-4 minutes. Again keep scraping the base of the skillet to remove the spices and keep mixing them back into the mix. Do not be tempted to add more oil.
Add in the coconut milk
Keep stirring crank the heat up to medium until the coconut milk bubbles and reduce to a light simmer for 3-4 minutes.
Vegetarian Coconut Bomb is ready to serve
Serve straight into a soup bowl or for a heartier meal serve over a bed of warm-wild rice rice.
Here's an update and it's a tip to you:
When chilled, coconut milk becomes solidified. I loved the flavors so much and went a head made an additional batch without the addition of coconut milk.
Please follow up to and including Step 5. DO NOT ADD COCONUT MILK but you may add a tablespoon of dried shredded coconut and there you have it! 1 dish served 2 ways: serve warm or chilled. From the bold flavors of all the ingredients combined with the 5- spice, ginger and mustard seeds, this dish is comparable to restaurant quality served hot or cold.
Here's what i did.. It's really tasty!
Made with or without coconut milk keeps up to 5 days refrigerated.