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 porții
Cuisine: filipino
Ingredients: 1 lingură coconut oil; 0,5 buc. red onion chopped; 3 cățel garlic minced; 1 lingură ginger grated; 2 buc. long green chili sliced; 2 cană coconut milk full-fat; 0,5 cană water; 1 buc. eggplant cut into 1-inch pieces; 1 cană okra trimmed, halved; 1 cană snake bean cut into 2-inch pieces; 1 cană butternut squash peeled, deseeded, cut into 1-inch cubes; 2 cană spinach; 0,5 linguriță salt; 0,25 linguriță 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.

O rețetă originală de Forkin

Durată totală: 55 min.
Porții: 4
Dificultate: Ușoară
Per porție: 370 kcal

Informații despre alergeni: poate conține lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

1 lingurăcoconut oil
0,5 buc.red onion, chopped
3 cățelgarlic, minced
1 lingurăginger, grated
2 buc.long green chili, sliced
2 canăcoconut milk, full-fat
0,5 canăwater
1 buc.eggplant, cut into 1-inch pieces
1 canăokra, trimmed, halved
1 canăsnake bean, cut into 2-inch pieces
1 canăbutternut squash, peeled, deseeded, cut into 1-inch cubes
2 canăspinach
0,5 lingurițăsalt
0,25 lingurițăblack pepper, ground

Ustensile

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

Mod de preparare

Pas cu pas

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.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 4 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 12 min.
Nota bucătarului: 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.
Aproximativ 7 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.

Per porție

Valori nutriționale

61%Scor

Calorii: 370kcal
Proteine: 5,7g
Carbohidrați: 22,1g
Grăsimi: 36,3g
Fibre: 7,2g
Zahăr: 8,1g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Nota bucătarului:

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.

Păstrare

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

Reîncălzire

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.