Ginataang Kalabasa (Vegan Filipino Coconut Milk Stew)
User Reviews
5
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Prep Time
6 mins
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Cook Time
28 mins
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Total Time
34 mins
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Servings
6
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Calories
202 kcal
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Course
Main Course
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Cuisine
Filipino
Ginataang Kalabasa (Vegan Filipino Coconut Milk Stew)
Description
Ginataang Kalabasa centers on diced kabocha squash cooked slowly in full-fat coconut milk and vegetable stock, infused with sautéed onions, garlic, ginger, and optional lemongrass and jalapeño. The squash softens to a fork-tender texture while absorbing the fragrant coconut broth. Near the end, green beans and spinach are added to provide fresh, crisp contrast and color, balancing the creamy richness of the coconut milk.
The stew offers a subtly spiced, pleasantly sweet flavor profile with a velvety mouthfeel from the coconut milk. It can be served as a main vegetarian dish or alongside rice for a satisfying winter dinner that highlights seasonal squash and greens.
To get the best texture, let the squash simmer long enough to become tender, adding extra liquid if needed. Using full-fat coconut milk enhances the stew’s richness. Adding the beans and spinach last preserves their crunch and color. Fried shallots and fresh cilantro garnishes provide an additional layer of texture and brightness on top.
Ingredients
- 1 tablespoon canola oil
- 1 cup onion small dice
- 4 cloves garlic minced
- 4 teaspoons jalapeño minced (optional)
- 2 teaspoons ginger grated
- ¼ cup lemongrass thinly sliced (optional)
- 2 cups calabaza squash kabocha squash, 2 cm. diced (no need to remove the skin, but discard the seeds
- 4 cups vegetable stock unsalted or water
- 13.5 ounces coconut milk 400 ml., full fat
- 1 ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 ½ cups sitaw chopped or green beans
- 1 lb. spinach washed and roughly chopped, mature leaves
To Garnish:
- 4 teaspoons shallot fried
- cilantro fresh leaves
Instructions
- Heat the oil in a thick-bottomed pot or Dutch oven over medium heat. After 90 seconds, when the oil is hot, add diced onions, minced garlic, jalapeño, grated ginger and optional lemongrass. Sauté for about 5 minutes until fragrant.
- Add diced kalabasa (kabocha squash) to the pot and stir. Pour in the unsalted vegetable stock or water. Add coconut milk, salt, and black pepper. Allow the mixture to simmer over medium heat until the kalabasa is fork-tender, about 20-24 minutes.
- Once the squash is tender, stir in chopped sitaw (or green beans) and the washed and chopped mature spinach leaves. Stir until the spinach wilts and the string beans are just tender.
- Ladle the stew into bowls. Top each serving with fried shallots and fresh cilantro leaves.
Notes
- Dice kabocha squash with the skin on to retain nutrients and texture; no need to remove seeds.
- Use full-fat coconut milk to achieve the stew's signature creamy texture.
- Simmer squash 20-24 minutes until tender; add more liquid if the pot reduces too much.
- Add green beans near the end to keep them crisp and vibrant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 557mg | 23% |
| Potassium | 827mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 7809IU | 156% |
| Vitamin C | 33mg | 37% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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