Ginataang Gulay (Vegetables in Coconut Milk)

Ingredients

• 2 cans Coconut milk
• 1 medium Squash
• 1 cup Green beans
• 1 medium Eggplant
• 2 cups Spinach
• 1/2 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Fish sauce

Instructions

1. 1Prepare your ingredients: Peel and finely mince the 3 cloves of garlic. Peel and finely mince the 1/2 medium onion. Peel and finely mince the 1 tbsp of ginger. Cut the 1 medium squash into 1-inch cubes. Trim the ends off the 1 cup of green beans. Cut the 1 medium eggplant into 1-inch cubes. Wash the 2 cups of spinach.
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of neutral oil (not listed, assume user has on hand) over medium heat (350°F / 175°C). Add the minced 1/2 medium onion, minced 3 cloves of garlic, and minced 1 tbsp of ginger. Sauté for 2-3 minutes, stirring constantly, until the ingredients are fragrant and the onion is softened.
3. 3Add the 1-inch cubes of squash, the 1-inch cubes of eggplant, and the 1 cup of green beans to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
4. 4Pour in the 2 cans of coconut milk. Stir to combine everything. Bring the mixture to a gentle simmer over medium heat (350°F / 175°C). Reduce the heat to low (250°F / 120°C) and cook for 10-15 minutes, or until the squash and eggplant are tender when pierced with a fork.
5. 5Stir in the 2 cups of spinach and the 1 tbsp of fish sauce. Continue to cook for 1-2 minutes, stirring gently, until the spinach has wilted.
6. 6Serve the Ginataang Gulay hot.

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