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 porsiyon
Cuisine: filipino
Ingredients: 1 yemek kaşığı coconut oil; 0,5 adet red onion chopped; 3 diş garlic minced; 1 yemek kaşığı ginger grated; 2 adet long green chili sliced; 2 su bardağı coconut milk full-fat; 0,5 su bardağı water; 1 adet eggplant cut into 1-inch pieces; 1 su bardağı okra trimmed, halved; 1 su bardağı snake bean cut into 2-inch pieces; 1 su bardağı butternut squash peeled, deseeded, cut into 1-inch cubes; 2 su bardağı spinach; 0,5 çay kaşığı salt; 0,25 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 55 dk.
Porsiyon: 4
Zorluk: Kolay
Porsiyon başına: 370 kcal

Alerjen bilgisi: süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1 yemek kaşığıcoconut oil
0,5 adetred onion, chopped
3 dişgarlic, minced
1 yemek kaşığıginger, grated
2 adetlong green chili, sliced
2 su bardağıcoconut milk, full-fat
0,5 su bardağıwater
1 adeteggplant, cut into 1-inch pieces
1 su bardağıokra, trimmed, halved
1 su bardağısnake bean, cut into 2-inch pieces
1 su bardağıbutternut squash, peeled, deseeded, cut into 1-inch cubes
2 su bardağıspinach
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, ground

Ekipman

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

Hazırlanışı

Adım adım

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.
Aşçının notu: 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.
Yaklaşık 1 dk.
3
Add the diced red onion to the pot and sauté, stirring occasionally, until it becomes translucent and softened, about 3-4 minutes.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 12 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.

Porsiyon başına

Besin değerleri

61%Puan

Kalori: 370kcal
Protein: 5,7g
Karbonhidrat: 22,1g
Yağ: 36,3g
Lif: 7,2g
Şeker: 8,1g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Aşçının notu:

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.

Saklama

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

Yeniden ısıtma

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.