Ginataang Gulay Vegetables in Coconut Milk

Name: Ginataang Gulay Vegetables in Coconut Milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 tbsp vegetable oil; 1 medium yellow onion, sliced; 4 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 (13.5 oz); 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

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.

40 minEasyServes 4300 cal/serving

FilipinoDinnerStovetopVeganVegetarianGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-Sodium

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Ingredients

2 tbsp vegetable oil
1 medium yellow onion, sliced
4 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 (13.5 oz)
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

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 minced garlic cloves and 2 tsp minced fresh ginger and cook 1 minute until fragrant.
2

Add 1 lb 1-inch cubes kabocha squash (sub butternut squash) and stir to coat with the aromatics.
3

Pour in 2 cans full-fat canned coconut milk (13.5 oz) and 1/2 cup vegetable broth. Bring to a gentle simmer, stirring to combine.
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.
5

Simmer uncovered, stirring occasionally, until the squash and eggplant are tender and the sauce has thickened slightly, about 15-18 minutes.
6

Taste and adjust seasoning. Serve over steamed rice.

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Questions

What is 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. This reference files it under Filipino dinner: made on the stovetop, rated easy and about 40 minutes start to finish.

How long does Ginataang Gulay Vegetables in Coconut Milk take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 5 (18 minutes): "Simmer uncovered, stirring occasionally, until the squash and eggplant are tender and the sauce has thickened slightly, about 15-18 minutes."

What can I use instead of coconut milk in Ginataang Gulay Vegetables in Coconut Milk?

The entry for Ginataang Gulay Vegetables in Coconut Milk calls for 2 cans full-fat canned coconut milk (13.5 oz). In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Is Ginataang Gulay Vegetables in Coconut Milk gluten-free?

Yes. As written, nothing in the ingredient list for Ginataang Gulay Vegetables in Coconut Milk is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Ginataang Gulay Vegetables in Coconut Milk?

One serving (the recipe makes 4) is about 300 calories, with 8 g protein, 28 g carbohydrate and 14 g fat, plus 4 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

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