Ginataang Gulay (Vegetables in Coconut Milk)

Ingredients

• 2 cans Coconut milk
• about 450 g Squash (kalabasa)
• 1 cup Green beans
• 1 medium Eggplant
• 2 cups Spinach or other leafy greens
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Shrimp paste (bagoong)
• 2.54 cm Ginger
• 1/2 cup Vegetable broth
• to taste Salt and pepper

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

Instructions

1. 1Prepare your ingredients: peel and cut the about 450 g squash into 2.54 cm cubes, trim the ends off the 1 cup green beans and cut them into 5.08 cm pieces, trim the stem from the 1 medium eggplant and cut it into 2.54 cm cubes, peel and chop the 1 medium onion, peel and mince the 3 cloves garlic, and peel and mince the 2.54 cm ginger.
2. 2Heat a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the minced garlic, chopped onion, and minced ginger. Sauté for 2-3 minutes, stirring constantly, until they are fragrant and the onion is translucent.
3. 3Add the cubed squash, green beans, and cubed eggplant to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
4. 4Stir in the 1 tbsp shrimp paste and the 1/2 cup vegetable broth. Bring the mixture to a simmer and cook for 5 minutes, stirring to combine the shrimp paste evenly.
5. 5Pour in the 2 cans of coconut milk. Bring the liquid to a gentle simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cook for 10-15 minutes, or until the squash is tender when pierced with a fork. Do not let it boil vigorously.
6. 6Add the 2 cups of spinach (or other leafy greens) to the pot. Stir gently until the spinach wilts into the coconut milk mixture, which should take about 1-2 minutes.
7. 7Taste the stew and season with salt and pepper as needed. Serve the Ginataang Gulay hot.

Substitutions

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