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
• 1 inch Ginger
• 1 tbsp Fish Sauce
• 2 cups Spinach

Instructions

1. 1Prepare your ingredients: Peel and finely mince the 3 cloves of garlic. Peel and thinly slice the 1 inch of ginger. Peel and dice the 1 medium onion into 1/2-inch pieces. Cut the 1 cup of squash into 1-inch cubes. Trim the ends off the 1 cup of string beans and cut them into 2-inch lengths. Trim the stem off the 1 cup of eggplant and cut it into 1-inch cubes. Cut the 1/2 cup of bitter melon into 1-inch pieces.
2. 2Heat a large, heavy-bottomed pot over medium heat (350°F / 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 (400°F / 200°C) and bring the mixture to a gentle simmer, stirring occasionally. Do not let it boil rapidly.
4. 4Add the 1-inch cubes of squash, 2-inch lengths of string beans, 1-inch cubes of eggplant, and 1-inch pieces of bitter melon to the simmering coconut milk. Stir to combine, then reduce the heat to medium-low (300°F / 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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