Ginataang Kalabasa at Sitaw with Coconut Rice

Ingredients

• about 450 g Kabocha 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 Coconut oil
• 1 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Rice
• 1/2 cup Coconut milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and cube the kabocha squash. Cut the long beans into 5.08 cm pieces. Chop the onion, garlic, and ginger.
2. 2Heat the coconut oil in a large pot. Sauté the onion, garlic, and ginger until fragrant.
3. 3Add the kabocha squash and long beans to the pot. Cook for 5 minutes.
4. 4Pour in the coconut milk and vegetable broth. Bring to a simmer and cook until the squash is tender (about 20 minutes).
5. 5Season with salt and black pepper to taste.
6. 6While the stew is simmering, prepare the coconut rice. In a separate pot, combine the rice and coconut milk. Bring to a boil, then reduce heat and simmer until the rice is cooked (about 15 minutes).
7. 7Serve the ginataang kalabasa at sitaw over the coconut rice.

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