5 from 12 votes
Ginataang Kalabasa (Vegan Filipino Coconut Milk Stew)
Ginataang Kalabasa is a creamy Filipino stew featuring tender kabocha squash simmered in rich coconut milk along with aromatic aromatics like garlic, ginger, and optional lemongrass. The stew combines the sweetness of squash with gentle spice from jalapeño and brightness from fresh spinach and green beans, resulting in a comforting yet vibrant dish.
Prep Time
6 mins
Cook Time
28 mins
Total Time
34 mins
Servings:
6
Calories:
202 kcal
Course:
Main Course
Cuisine:
Filipino
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 202
% 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.