Ginataang Gulay Vegetables in Coconut Milk
A Filipino one-pan dish of kabocha squash, long beans, and eggplant simmered in rich coconut milk with ginger and garlic. Vegan, hearty, and ready in under 40 minutes.
Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion, sliced
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 1 lb kabocha squash (sub butternut squash), 1-inch cubes
- 2 cans full-fat canned coconut milk
- 1/2 cup vegetable broth
- 8 oz Chinese long beans or green beans, 2-inch pieces
- 2 small Chinese or Japanese eggplant, 1-inch rounds
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
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1
Heat 2 tbsp vegetable oil in a large deep skillet or wok over medium heat. Add 1 medium sliced yellow onion and cook until softened, about 3 minutes. Add 4 cloves minced garlic cloves and 2 tsp minced fresh ginger and cook 1 minute until fragrant.
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2
Add 1 lb 1-inch cubes kabocha squash (sub butternut squash) and stir to coat with the aromatics.
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3
Pour in 2 cans full-fat canned coconut milk and 1/2 cup vegetable broth. Bring to a gentle simmer, stirring to combine.
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4
Add 8 oz 2-inch pieces Chinese long beans or green beans and 2 small 1-inch rounds Chinese or Japanese eggplant. Season with 1 tsp kosher salt and 1/2 tsp ground black pepper.
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5
Simmer uncovered, stirring occasionally, until the squash and eggplant are tender and the sauce has thickened slightly, about 15-18 minutes.
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6
Taste and adjust seasoning. Serve over steamed rice.