Ginataang Gulay (Soy-Free)

Ingredients

• about 450 g Butternut squash
• 1 cup Green beans
• 1 piece Eggplant
• 1 cup Okra
• 2 cans (13.5oz) Coconut milk
• 1 piece Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Fish sauce
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot over medium heat (176.7°C / 175°C). Add the 1 tablespoon of olive oil.
2. 2Add the 1 piece of onion, 3 cloves of garlic, and 2.54 cm of ginger to the pot. Cook, stirring often, until they smell fragrant, about 2 to 3 minutes.
3. 3Add the about 450 g of butternut squash to the pot. Cook, stirring occasionally, until it begins to soften slightly, about 5 minutes.
4. 4Pour in the 2 cans (about 380 g) of coconut milk. Stir to combine with the vegetables. Bring the mixture to a gentle simmer, but do not let it boil rapidly.
5. 5Add the 1 cup of green beans, 1 piece of eggplant, and 1 cup of okra to the pot. Stir everything together. Cover the pot and let it cook until all the vegetables are tender when pierced with a fork, about 15 to 20 minutes.
6. 6Stir in the 1 tablespoon of fish sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and add more salt or fish sauce if desired.
7. 7Serve the Ginataang Gulay hot, ideally over rice.

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