Ginataang Gulay (Vegetables in Coconut Milk)

Ingredients

• 2 cans Coconut milk
• 1 lb 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

Instructions

1. 1Heat 1 tablespoon of vegetable oil in a large pot or wok over medium heat (about 350°F 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 1 lb 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 350°F 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.

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