Vegan Filipino Vegetable Curry (Ginataang Gulay)

Ingredients

• 2 cans Coconut milk
• 1 medium Butternut squash
• 1 cup Green beans
• 1 medium Eggplant
• 2 cups Spinach
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Red curry paste
• 1/2 cup Vegetable broth
• 1/2 tsp Salt
• 1/4 tsp Pepper

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

Instructions

1. 1Pour the 2 cans of coconut milk into a large heavy-bottomed pot and heat over medium heat, approximately 175°C, until it just begins to bubble around the edges.
2. 2Add the 1 medium onion, 4 cloves garlic, and 2.54 cm ginger to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent.
3. 3Stir in the 2 tablespoons of red curry paste and cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the 1 medium butternut squash (peeled and cut into 2.54 cm cubes), 1 cup green beans (trimmed), and 1 medium eggplant (cut into 2.54 cm cubes) to the pot. Cook for 10 minutes, stirring occasionally.
5. 5Pour in the 1/2 cup vegetable broth, add the 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, or until the butternut squash, green beans, and eggplant are tender when pierced with a fork.
6. 6Stir in the 2 cups of spinach and cook for 1 to 2 minutes, or until the spinach is wilted.
7. 7Serve the Vegan Filipino Vegetable Curry hot.

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