Side DishDinnerMain Course

Ginataang Gulay (Vegetables in Coconut Milk)

Name: Ginataang Gulay (Vegetables in Coconut Milk)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 porcje
Cuisine: filipino
Ingredients: 1 łyżka coconut oil; 0,5 szt. red onion chopped; 3 ząbek garlic minced; 1 łyżka ginger grated; 2 szt. long green chili sliced; 2 szklanka coconut milk full-fat; 0,5 szklanka water; 1 szt. eggplant cut into 1-inch pieces; 1 szklanka okra trimmed, halved; 1 szklanka snake bean cut into 2-inch pieces; 1 szklanka butternut squash peeled, deseeded, cut into 1-inch cubes; 2 szklanka spinach; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper ground

Experience the rich, creamy flavors of the Philippines with this vibrant Ginataang Gulay, a comforting vegetable stew simmered in luscious coconut milk. This naturally vegan and gluten-free dish features tender butternut squash, eggplant, okra, and snake beans, all infused with aromatic ginger, garlic, and a hint of chili, making it a perfect, wholesome side or light main.

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Łatwy
Na porcję: 370 kcal

Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1 łyżkacoconut oil
0,5 szt.red onion, chopped
3 ząbekgarlic, minced
1 łyżkaginger, grated
2 szt.long green chili, sliced
2 szklankacoconut milk, full-fat
0,5 szklankawater
1 szt.eggplant, cut into 1-inch pieces
1 szklankaokra, trimmed, halved
1 szklankasnake bean, cut into 2-inch pieces
1 szklankabutternut squash, peeled, deseeded, cut into 1-inch cubes
2 szklankaspinach
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, ground

Sprzęt

Large pot or Dutch oven (4-6 quart) · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Wooden spoon or spatula

Sposób przygotowania

Krok po kroku

1
Prepare all vegetables: finely dice the red onion, mince the garlic, grate the ginger, thinly slice the long green chilis, cube the eggplant into 1-inch pieces, slice the okra into 1/2-inch rounds, cut the snake beans into 1-inch segments, and cube the butternut squash into 1-inch pieces.
Wskazówka kucharza: Prepping all ingredients before you start cooking, known as 'mise en place,' makes the cooking process much smoother and prevents burning.
2
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
Około 1 min
3
Add the diced red onion to the pot and sauté, stirring occasionally, until it becomes translucent and softened, about 3-4 minutes.
Około 4 min
Wskazówka kucharza: Don't rush this step; properly softened onions form the flavor base for the stew.
4
Stir in the minced garlic, grated ginger, and sliced long green chilis, cooking for another 1-2 minutes until the aromatics are fragrant and lightly golden.
Około 2 min
Wskazówka kucharza: Be careful not to burn the garlic, as it can turn bitter quickly. Keep the heat at medium and stir constantly.
5
Pour in the coconut milk and water, then bring the mixture to a gentle simmer, stirring occasionally.
Około 3 min
Wskazówka kucharza: A gentle simmer, not a rolling boil, prevents the coconut milk from separating and keeps the sauce creamy.
6
Add the cubed butternut squash and eggplant to the simmering liquid. Cover the pot and simmer for 10-12 minutes, or until the squash begins to soften when pierced with a fork.
Około 12 min
Wskazówka kucharza: Adding the denser vegetables first ensures they cook evenly with the other ingredients.
7
Uncover the pot and add the sliced okra and snake beans. Continue to simmer for another 5-7 minutes, stirring occasionally, until all vegetables are tender-crisp and cooked through.
Około 7 min
Wskazówka kucharza: Avoid overcooking the vegetables to retain their vibrant color, distinct texture, and nutritional value.
8
Stir in the fresh spinach until it wilts completely into the stew, which should only take about 1-2 minutes.
Około 2 min
Wskazówka kucharza: Spinach cooks down very quickly; add it at the very end to prevent it from becoming mushy.
9
Season the Ginataang Gulay with salt and black pepper to taste, stirring well to combine.
Około 1 min
Wskazówka kucharza: Taste and adjust seasonings as needed. The flavors will have melded by now, allowing for precise adjustment.
10
Serve the hot Ginataang Gulay immediately as a flavorful side dish, traditionally paired with steamed white rice.

Na porcję

Wartości odżywcze

61%Ocena

Kalorie: 370kcal
Białko: 5,7g
Węglowodany: 22,1g
Tłuszcz: 36,3g
Błonnik: 7,2g
Cukry: 8,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Wskazówka kucharza:

This dish is incredibly versatile; feel free to add other vegetables like bell peppers, green beans, or even some firm tofu for added protein. For a non-vegan version, a touch of bagoong (fermented shrimp paste) can be added for an authentic umami depth. Serve with a side of steamed jasmine rice to soak up all the delicious coconut sauce.

Przechowywanie

Store leftover Ginataang Gulay in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may add a splash of water or coconut milk if the sauce has thickened too much.