Ginataang Gulay (Vegetables in Coconut Milk)

Ingredients

• 2 cans Coconut milk
• about 450 g Squash (kalabasa)
• 1 cup Long beans (sitaw)
• 1 medium Eggplant
• 2 cups Spinach
• 1 medium Onion
• 3 cloves Garlic
• 1 thumb-sized Ginger
• 1 tbsp Fish sauce (optional)
• 1 tbsp Vegetable oil

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

Instructions

1. 1Heat 1 tablespoon of vegetable oil in a large pot or wok over medium heat (about 176.7°C or 175°C). Add the 1 medium onion, 3 cloves garlic, and 1 thumb-sized ginger. Sauté for 2-3 minutes until the ingredients are fragrant and the onion is slightly softened.
2. 2Add the about 450 g squash, 1 cup long beans, and 1 medium eggplant to the pot. Cook for 5 minutes, stirring occasionally, allowing the vegetables to slightly soften.
3. 3Pour in the 2 cans of coconut milk. Stir to combine with the vegetables. Bring the mixture to a gentle simmer over medium heat (about 176.7°C or 175°C).
4. 4Continue to simmer for 15-20 minutes, or until the squash, long beans, and eggplant are tender when pierced with a fork. Stir occasionally to prevent sticking.
5. 5Add the 2 cups of spinach to the pot. Stir gently until the spinach wilts into the coconut milk mixture, which should take about 1-2 minutes.
6. 6If using, stir in the 1 tablespoon of fish sauce. Taste and adjust seasoning if needed, though no additional salt is required if fish sauce is used.
7. 7Serve the Ginataang Gulay hot, ideally with rice.

Related Guides