Ginataang Gulay
Ginataang Gulay is a very popular and beloved coconut milk vegetable dish in the Philippines, completely plant-based or 100% plant-based! Combining a variety of fresh vegetables slowly cooked in a thick, naturally sweet and savory coconut milk sauce, with a touch of simple spices and a little spiciness to suit your taste. Without meat or other animal products, the taste is very rich, creamy and warming.With the texture of the vegetables maintained. It's delicious, filling, and a perfect accompaniment to warm rice, full of the warm flavors of home cooking!
Shared by Rahel
Time
40 min
Serves
3
Difficulty
easy
🛒 Ingredients
- One yellow pumpkin or chayote, cut into large cubes
- One bunch of long beans, cut into finger-sized pieces
- Two eggplants, cut diagonally
- One bunch of spinach or luffa leaves, pick the leaves
- 150 grams of long beans or green beans
- 150 grams of tofu/tempeh/mushrooms (optional, for added texture)
- 400 ml fresh thick coconut milk
- 2 cloves garlic, finely chopped
- One onion, roughly sliced
- One piece of ginger, bruised
- Two red chilies/bird's eye chilies (adjust to your liking for spiciness)
- Salt, coconut sugar and pepper to taste
- A little oil for frying
👩🍳 Instructions
- 1
Stir-fry the spices: heat a little oil, stir-fry the garlic, onion and ginger until fragrant and wilted.
- 2
Cook the coconut milk: Mr. coconut milk, stir gently until it boils slowly so that the coconut milk doesn't break
- 3
Add the vegetables: Add vegetables that need more time to cook (pumpkin, eggplant) and cook until half-soft. Add the remaining vegetables.
- 4
Season: Add salt, sugar, pepper, and chili. Cook over low heat, stirring occasionally, until all the vegetables are cooked through but still crisp, and the sauce has thickened evenly.
- 5
Serve: Remove and enjoy warm with white rice!