Ginataang Kalabasa at Sitaw (Egg-Free)
Filipino squash and long beans cooked in coconut milk. Vegan and egg-free.
Ingredients
- about 450 g Butternut Squash
- 1 cup Long Beans (Sitaw)
- 1 can Coconut Milk
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1/2 cup Vegetable Broth
- 1 tbsp Fish Sauce
- 1 tbsp Cooking Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large heavy-bottomed pot over medium heat. Add the 1 tablespoon of cooking oil and heat until it shimmers, about 1 minute.
- 2Add the 3 cloves of garlic, the 1 medium onion, and the 2.54 cm of ginger to the pot. Cook, stirring frequently, until they are fragrant and the onion is softened, about 3-5 minutes.
- 3Add the about 450 g of butternut squash and the 1 cup of long beans to the pot. Stir to coat them with the aromatics and cook for 3-4 minutes.
- 4Pour in the 1 can of coconut milk and the 1/2 cup of vegetable broth. Stir everything together and bring the liquid to a gentle simmer.
- 5Reduce the heat to low, cover the pot, and let it simmer until the butternut squash is tender when pierced with a fork, about 15-20 minutes. Stir occasionally to prevent sticking.
- 6Stir in the 1 tablespoon of fish sauce. Continue to simmer, uncovered, for another 2-3 minutes to allow the flavors to meld.
- 7Serve the Ginataang Kalabasa at Sitaw 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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