Ginataang Gulay
Filipino vegetables in coconut milk: squash, long beans and aubergine simmered until tender in a garlicky, gingered coconut sauce. Deep, gentle, comforting; works as a main with rice or as a side.
Overview
Garlic, onion and ginger soften in oil; coconut milk adds; squash goes in first to start softening. Long beans and aubergine join; everything simmers until the squash is tender and the sauce has thickened. Soy sauce or salt finishes.
Ingredients
- 2 tablespoons coconut oil (or vegetable oil)
- 1 onion (medium, sliced)
- 6 garlic cloves (crushed)
- 3 cm fresh ginger (julienned)
- 500 g kabocha squash (or butternut, peeled and cut into 3 cm chunks)
- 400 ml coconut milk
- 200 ml water (or vegetable stock)
- 1 aubergine (small, cut into 3 cm chunks)
- 200 g long beans (or green beans; cut into 5 cm lengths)
- 2 tablespoons light soy sauce (or 1 teaspoon salt)
- 1 long red chilli (sliced, optional)
- Black pepper
- Cooked rice (to serve)
Method
Stage 1 - Aromatics
- Heat the oil in a wide pan over medium heat.
- Cook the onion 4 minutes; add the garlic and ginger; cook 1 minute.
Stage 2 - Squash
- Add the squash; toss to coat.
- Pour in the coconut milk and water; bring to the boil; reduce to a simmer.
- Cook 10 minutes, partly covered.
Stage 3 - Other vegetables
- Add the aubergine, long beans, soy sauce and chilli (if using).
- Simmer 8-10 minutes more until everything is tender and the sauce has thickened to coat. Don't overcook the beans - they should still be bright.
Stage 4 - Finish
- Taste; adjust soy or salt; grind in black pepper.
- Serve with steamed rice.
Notes
- Coconut milk: Use full-fat for body. Light coconut milk gives a thin, watery sauce.
- No fish sauce: Authentic versions sometimes include shrimp paste (bagoong) or fish sauce. Soy keeps it strictly vegetarian without losing the savoury depth.
- Squash choice: Kabocha holds shape best; butternut is softer; both work. Kuri or hubbard are also good.
Storage
- Keeps 3 days refrigerated; the squash softens further. Reheat gently.
- Freezes 2 months; the aubergine texture is best fresh.
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