Ginataang Gulay (Vegetables in Coconut Milk) - Peanut-Free

Instructions

1. 1Prepare your ingredients: peel and cut the about 450 g of squash into 2.54 cm cubes. Trim the ends off the 1 cup of green beans. Cut the 1 medium eggplant into 2.54 cm cubes. Peel and finely chop the 1 medium onion. Mince the 3 cloves of garlic. Peel and mince the 1 tbsp of ginger. Wash the 2 cups of spinach.
2. 2Heat a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it begins to soften, about 3-4 minutes. Add the minced garlic and minced ginger and cook until fragrant, about 1 minute more, stirring constantly.
3. 3Pour in the 2 cans (about 380 g each) of coconut milk. Increase the heat to medium-high (190.6°C / 190°C) and bring the mixture to a gentle simmer, stirring occasionally. Do not let it boil rapidly.
4. 4Add the 2.54 cm cubes of squash, the trimmed 1 cup of green beans, and the 2.54 cm cubes of eggplant to the pot. Stir everything together. Cover the pot and let it cook at a simmer 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. If you are using the 1 tbsp of fish sauce, add it now. Cook for 1-2 minutes, stirring gently, until the spinach has wilted.
6. 6Taste the stew. Add salt and pepper as needed until the flavor is to your liking. Stir well.
7. 7Serve the Ginataang Gulay hot, ideally with steamed rice.

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