Ginataang Gulay (Vegetables in Coconut Milk)
A creamy and flavorful Filipino dish of mixed vegetables cooked in coconut milk. This is a nut-free version.
Ingredients
- 2 cups Coconut Milk
- 1 cup Squash (Cubed)
- 1 cup Green Beans (Cut)
- 1 cup Eggplant (Cubed)
- 1 cup Long Beans (Cut)
- 1 medium Onion (Diced)
- 3 cloves Garlic (Minced)
- 2.54 cm Ginger (Sliced)
- 1 tbsp Shrimp Paste (Optional)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large heavy-bottomed pot, combine the 2 cups of coconut milk, the 1 medium onion (diced), the 3 cloves garlic (minced), and the 2.54 cm ginger (sliced).
- 2Place the pot over medium heat and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the aromatics are fragrant.
- 3Add the 1 cup of squash (cubed), the 1 cup of green beans (cut), the 1 cup of eggplant (cubed), and the 1 cup of long beans (cut) to the pot.
- 4Stir everything together, then reduce the heat to medium-low. Cover the pot and cook for 15 to 20 minutes, or until all the vegetables are tender when pierced with a fork. The squash should be easily mashable.
- 5If using, stir in the 1 tbsp of shrimp paste (optional) until it is fully incorporated into the coconut milk mixture.
- 6Season the dish with the 1/2 tsp of salt and the 1/4 tsp of black pepper. Stir well to distribute the seasoning.
- 7Serve the Ginataang Gulay hot, ideally with steamed rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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