Ginataang Gulay (Vegetables in Coconut Milk)
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.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 370 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 tbspcoconut oil
- 0.5 pcsred onion, chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 2 pcslong green chili, sliced
- 2 cupcoconut milk, full-fat
- 0.5 cupwater
- 1 pcseggplant, cut into 1-inch (2.5 cm) pieces
- 1 cupokra, trimmed, halved
- 1 cupsnake bean, cut into 2-inch (5.1 cm) pieces
- 1 cupbutternut squash, peeled, deseeded, cut into 1-inch (2.5 cm) cubes
- 2 cupspinach
- 0.5 tspsalt
- 0.25 tspblack pepper, ground
Equipment
Large pot or Dutch oven (4-6 quart) · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Wooden spoon or spatula
The method
Step by step
- 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.
Cook’s note: 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.
About 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.
About 4 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 3 min
Cook’s note: 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.
About 12 min
Cook’s note: 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.
About 7 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 1 min
Cook’s note: 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 serving
Nutrition
- Calories
- 370kcal
- Protein
- 5.7g
- Carbs
- 22.1g
- Fat
- 36.3g
- Fibre
- 7.2g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.
Store leftover Ginataang Gulay in an airtight container in the refrigerator.
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.
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