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

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.

Questions

How long does Ginataang Gulay Vegetables in Coconut Milk keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Ginataang Gulay Vegetables in Coconut Milk?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.