Vegan Ginataang Kalabasa with Long Beans and Spinach

A comforting and flavorful Filipino stew made with kabocha squash, coconut milk, long beans, and spinach. This dish is naturally vegan and incredibly delicious.

45m4 servings

SOY-free

380 cal|8g protein|55g carbs|15g fat|12g fiber

Ingredients

1 medium Kabocha Squash
2 cans Coconut Milk
1 cup Long Beans
4 cups Spinach
1 medium Onion
4 cloves Garlic
2.54 cm Ginger
1/2 cup Vegetable Broth
1 tsp Salt
1/2 tsp Black Pepper
1 tbsp Coconut Oil
4 cups Rice

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

Instructions

1Peel and cube the kabocha squash. Cut the long beans into 5.08 cm pieces.
2In a large pot, sauté chopped onion, garlic, and ginger in coconut oil until fragrant.
3Add the kabocha squash and coconut milk. Bring to a simmer.
4Add long beans and simmer for 15 minutes, or until the squash is tender.
5Add spinach and cook until wilted, about 2 minutes.
6Add vegetable broth if the sauce becomes too thick.
7Season with salt and pepper to taste.
8Serve hot over cooked 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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