Updated: Aug 9, 2019
I shared this recipe on my Instagram a little while back and figured I wanted to share more vegan Filipino recipes on my blog as well since I love Filipino cuisine. We love to use a lot of different flavours in our dishes and also enjoy incorporating coconut milk or 'gata' as we call it in our recipes. I'm also grateful to have access to fresh coconut milk, that really has a different texture and flavour compared to canned ones.
This one is a really easy recipe--it's a mix of vegetables cooked in coconut milk that we call 'ginataang gulay,' I love to have this dish with some cooked rice for a really hearty and satisfying meal. Check out the really simple recipe below! Enjoy!
Ginataang Gulay (Vegetables in Coconut Milk) Serves 3-4 1 red onion, chopped 4 cloves of garlic, roughly chopped 5 cups coconut milk (I used fresh but you can opt to use canned coconut milk)* 2 cups string beans (sitaw) 1/2 small pumpkin (kalabasa), cut into 1.5 inch cubes (makes around 4 cups of cubes) 2 large green chili peppers, optional 3 cups fresh malunggay (moringa) leaves, optional 1 tsp salt, or to taste *If you use canned coconut milk, please note that it can be much thicker than fresh coconut milk since thickeners are sometimes added to it. So you can either lessen the coconut milk or add a little water if you find the sauce too thick.
Heat a large pan. Add 1 tbsp of oil and sauté the onions and garlic. Once tender, add in 2.5 cups of coconut milk.
Add in the vegetables then leave to boil for 10-12 minutes until the vegetables are almost cooked through.
Add the rest of the coconut milk and the malunggay leaves (if using). Season with salt to taste.
Leave to cook over medium high heat for a few more minutes until the vegetables are cooked through. Adjust seasoning depending on desired taste. Enjoy while hot!
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