Ginataang Gulay (Vegetables in Coconut Milk)

Ingredients

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

Instructions

1. 1Prepare your ingredients: Peel and 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. Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic. Peel and mince the 1 inch of ginger. Wash the 2 cups of spinach.
2. 2In a large heavy-bottomed pot, heat the 2 cans of coconut milk over medium heat (350°F / 175°C).
3. 3Add the chopped 1 medium onion, minced 3 cloves of garlic, and minced 1 inch of ginger to the pot. Cook, stirring constantly, for about 2 minutes until the mixture is fragrant and the onion looks softened.
4. 4Add the cubed 1 medium squash, trimmed 1 cup of green beans, and cubed 1 medium eggplant to the pot. Stir everything together. Cover the pot and cook for 15 to 20 minutes, stirring occasionally, until the squash and eggplant are tender when poked with a fork.
5. 5Stir in the washed 2 cups of spinach and 1 tablespoon of fish sauce. Continue to cook, stirring gently, for 2 to 3 minutes, or until the spinach has wilted down into the stew.
6. 6Serve the Ginataang Gulay hot.

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