Ginataang Gulay (Vegetables in Coconut Milk)

Ingredients

• 2 cans Coconut Milk
• 1 cup Butternut Squash
• 1 cup Long Beans
• 2 cups Spinach
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1/2 cup Vegetable Broth
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 cups Rice

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 chop the 1 medium onion into small pieces. Cut the 1 cup of butternut squash into 2.54 cm cubes. Trim the ends off the 1 cup of long beans and cut them into 5.08 cm pieces. Wash the 2 cups of spinach.
2. 2In a large heavy-bottomed pot, combine the 2 cans of coconut milk, the chopped 1 medium onion, the minced 3 cloves of garlic, and the sliced 2.54 cm of ginger. Place the pot over medium heat (around 148.9°C / 150°C). Bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes, until the aromatics are fragrant.
3. 3Add the 1 cup of butternut squash and the 5.08 cm pieces of 1 cup of long beans to the pot. Stir to combine with the coconut milk mixture. Cover the pot and let it cook for 10 to 15 minutes, or until the butternut squash and long beans are fork-tender. You can test this by piercing a piece of squash with a fork; it should go in easily.
4. 4Add the 2 cups of spinach to the pot. Stir gently until the spinach wilts into the hot liquid, which should take about 2 to 3 minutes.
5. 5Season the stew with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir well to distribute the seasonings evenly.
6. 6Check the consistency of the stew. If it seems too thick for your liking, gradually stir in the 1/2 cup of vegetable broth until you reach your desired thickness. Continue to simmer for another 1 minute.
7. 7Serve the Ginataang Gulay hot, alongside the 4 cups of cooked rice.

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