Recipe: Yummy Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)

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The ingredients needed to make Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):

1. Prepare 1 bowl of sliced vegetables.
2. Use 1/4 of k pork mince or sliced pork.
3. Get 1 of small red onion, chopped.
4. Take 5 cloves of garlic, chopped.
5. Take 1 handful of moringa leaves (optional).
6. Use 2 Tbsps of Cooking oil.
7. Take to taste of Salt.
8. You need to taste of Pepper.
9. You need 1/2 c of pureéd cooked squash.
10. Prepare to taste of Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay).
11. Use of Water (if using powder mix).
12. Use Dash of Knorr or Maggi seasoning (optional).

Instructions to make Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):

1. Prepare ahead: boil squash, season and then mash/pureé..
2. Vegetables to slice: eggplant, okra, long or green beans, squash are the traditional ingredients. I added sliced cabbage and moringa leaves and pureéd the squash instead of adding whole pieces..
3. In a sauce pan, sauté onions then garlic in oil until fragrant..
4. Add pork mince. Season with salt and pepper. Add few drops of Knorr soy seasoning. Sauté until meat changes color..
5. Sauté in in your sliced vegetables..
6. Add your fresh coconut milk or powder mixed in water. Mix in your squash pureé. Cover and simmer a few minutes..
7. Taste and adjust accordingly (more coconut milk or squash or salt?) Add your moringa leaves. Mix in well. Simmer until eggplants, okra and beans are cooked. Serve with rice..

Ginataang kalabasa or squash with coconut milk is one of the simplest Filipino vegetable recipes. This recipe has more pork in it, half of the amount of squash so it is more meaty. And when selecting or buying squash, look for young squash with the greenish colored peel and not brown because it is already tough and flesh is very firm. The Filipino Gulay sa Gata translates to Vegetables in Coconut Milk. In this recipe, I used kabocha squash which is available year round but I like to cook it with other vegetables in coconut milk during the colder seasons of the year.

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