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Pak choi turmeric veggies

(serves 3)


  • 1 onion

  • 200g chestnut mushrooms

  • olive oil

  • 2 pack choi bunches

  • 2 tsp turmeric

  • 1/2cup coconut milk

  • 1/2 tsp black pepper

  • ¾  cup chopped cashews

  • 2 garlic cloves

  • half cut hot water



  1. Peel the onion, chop into pieces and add to a large frying pan, slice the mushrooms and add to the pan too, fry with olive oil for about 5 minutes until slightly browned

  2. Cut the ends off the pak choi and pull the leaves apart, wash each piece as dirt gets stuck between the leaves

  3. You can either leave the leafs as whole and lay out into the frying pan with the onion or chop them into quarters for smaller pieces

  4. Next add crushed garlic and the rest of the ingredients to the pan and mix well, allow the mixture to boil and let simmer for about ten minutes until the pak choi is cooked and soft

  5. Serve as a side dish to your mains, or I enjoy having this as an afternoon snack on its own

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