Ginataang Kalabasa at Sitaw (Dairy-Free)

Instructions

1. 1Prepare your ingredients: Peel and cut the about 450 g Kabocha squash into 2.54 cm cubes. Trim and cut the 1 cup Long beans into 5.08 cm pieces. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic. Peel and mince the 2.54 cm Ginger. Wash the 1 cup Spinach.
2. 2Heat a large heavy-bottomed pot over medium heat (176.7°C / 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 2.54 cm Ginger. Sauté for 3-5 minutes, stirring frequently, until the onion is softened and the mixture is fragrant.
3. 3Add the 2.54 cm cubes of about 450 g Kabocha squash and the 5.08 cm 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 (176.7°C / 175°C).
5. 5Cover the pot and let it simmer gently for 15-20 minutes, or until the about 450 g 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.

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