Filipino Ginataang Gulay
A homey Filipino stew of squash, long beans and greens simmered soft in coconut milk with warming ginger and garlic.
✍️ Veg.Pub EditorialPublished 2026-05-23👁 57 views
Calories
340
kcal
Servings
2
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Coconut milk400ml
- Squash200g · Swap: winter melon
- Long beans100g · Swap: green beans
- Spinach1 handful · Swap: amaranth greens
- Eggplant1
- Firm tofu150g · Swap: tempeh
- Onion1
- Garlic3 cloves
- Fresh ginger1 knob
- Light soy sauce1 tbsp
- Small chili1
👩🍳 Steps
- 1Cut the tofu into pieces and pan-fry until golden, then set aside.
- 2In the same oil, fry the minced garlic, sliced ginger and onion until fragrant.
- 3Pour in the coconut milk, bring to a boil and cook the squash until half-tender.
- 4Add the long beans and eggplant, continue cooking, and season with soy sauce and chili.
- 5Return the tofu and add the greens, cook until the greens wilt, and serve with rice.
📊 Nutrition
| Protein | 10g |
| Iron | 4mg |
| Calcium | 120mg |
| Fiber | 7g |
Introduction
Ginataang gulay means vegetables cooked in coconut milk, a everyday staple in Filipino homes. Seasonal vegetables simmer in a coconut base, with soy sauce standing in for the usual fish sauce or shrimp paste, just as savory.
Wellness Benefits
- Coconut milk moistens and warms while squash strengthens the spleen and qi and settles the stomach, a nourishing pairing.
- Ginger and garlic are warming, dispelling cold and damp, and the greens clear heat and supply iron, making it a warming meal for cold, wet weather.
Nutrition Highlights
- Squash is rich in beta-carotene and the greens provide iron and folate.
- Tofu adds plant protein and coconut milk brings satisfying healthy fats.
Tips
- Simmer the squash soft first and add the greens last to keep them vivid green.
- For a thicker stew, reduce longer so the coconut milk clings and enriches everything.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
