Ginataang Kalabasa at Sitaw (Dairy-Free)

Ingredients

• 1 lb Kabocha squash
• 1 cup Long beans
• 1 can Coconut milk
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tbsp Fish sauce
• 1 cup Spinach

Instructions

1. 1Prepare your ingredients: Peel and cut the 1 lb Kabocha squash into 1-inch cubes. Trim and cut the 1 cup Long beans into 2-inch pieces. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic. Peel and mince the 1 inch Ginger. Wash the 1 cup Spinach.
2. 2Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add a splash of water or oil if needed to prevent sticking. Add the chopped 1 medium Onion, minced 3 cloves Garlic, and minced 1 inch Ginger. Sauté for 3-5 minutes, stirring frequently, until the onion is softened and the mixture is fragrant.
3. 3Add the 1-inch cubes of 1 lb Kabocha squash and the 2-inch pieces of 1 cup Long beans to the pot. Stir to coat them with the onion, garlic, and ginger mixture.
4. 4Pour in the 1 can Coconut milk and add the 1 tbsp Fish sauce. Stir everything together. Bring the liquid to a gentle simmer over medium heat (350°F / 175°C).
5. 5Cover the pot and let it simmer gently for 15-20 minutes, or until the 1 lb Kabocha squash is fork-tender. Stir occasionally to prevent sticking.
6. 6Stir in the 1 cup Spinach. Cook for another 1-2 minutes, just until the spinach has wilted into the stew.
7. 7Serve the Ginataang Kalabasa at Sitaw hot.

Related Guides