Ginataang Gulay (Soy-Free)

Ingredients

• 2 cans Coconut Milk
• 1 cup Squash (Kalabasa)
• 1 cup String Beans
• 1 cup Eggplant
• 1/2 cup Bitter Melon (Ampalaya)
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Fish Sauce
• 2 cups Spinach

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

Instructions

1. 1Prepare your ingredients: Peel and finely mince the 3 cloves of garlic. Peel and thinly slice the 2.54 cm of ginger. Peel and dice the 1 medium onion into 1.27 cm pieces. Cut the 1 cup of squash into 2.54 cm cubes. Trim the ends off the 1 cup of string beans and cut them into 5.08 cm lengths. Trim the stem off the 1 cup of eggplant and cut it into 2.54 cm cubes. Cut the 1/2 cup of bitter melon into 2.54 cm pieces.
2. 2Heat a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the minced garlic, sliced ginger, and diced onion to the pot. Cook, stirring frequently, for 3-5 minutes until the onions are softened and translucent, and the garlic and ginger are fragrant.
3. 3Pour the 2 cans of coconut milk into the pot with the sautéed aromatics. Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a gentle simmer, stirring occasionally. Do not let it boil rapidly.
4. 4Add the 2.54 cm cubes of squash, 5.08 cm lengths of string beans, 2.54 cm cubes of eggplant, and 2.54 cm pieces of bitter melon to the simmering coconut milk. Stir to combine, then reduce the heat to medium-low (148.9°C / 150°C). Cover the pot and cook for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
5. 5Stir in the 1 tablespoon of fish sauce. Add the 2 cups of spinach to the pot. Stir gently until the spinach has wilted into the sauce, which should take about 1-2 minutes.
6. 6Serve the Ginataang Gulay hot, ideally with steamed rice.

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