Ginataang Gulay (Vegetables in Coconut Milk) (Soy-Free)
A creamy and flavorful Filipino vegetable dish cooked in coconut milk.
Ingredients
- 1 cup Butternut Squash
- 1 cup Green Beans
- 2 cups Spinach
- 1 can Coconut Milk
- 1 Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tbsp Fish Sauce
- 1 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat 1 tablespoon of vegetable oil in a large 30.48 cm pot or skillet over medium heat, which is 177°C.
- 2Add the 3 cloves of garlic, 1 onion, and 2.54 cm of ginger to the pot. Sauté for 2-3 minutes until they smell fragrant.
- 3Add the 1 cup of butternut squash and 1 cup of green beans to the pot. Cook for 5 minutes, stirring occasionally.
- 4Pour in the 1 can of coconut milk and 1 tablespoon of fish sauce. Stir everything together and bring the mixture to a gentle simmer.
- 5Continue to cook for 10-15 minutes, or until the butternut squash and green beans are tender when pierced with a fork.
- 6Stir in the 2 cups of spinach and cook for 1 minute, just until the spinach wilts.
- 7Serve the Ginataang Gulay hot, ideally with rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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