0 from 12 votes
Ginataang Kalabasa (Vegan Filipino Coconut Milk Stew)
Ginataang Kalabasa is a Filipino culinary tradition made completely plant-based! Get ready for an aromatic coconut milk stew with tasty bits of onion, garlic, and grated ginger splashing around islands of kabocha squash and other veggies where comfort meets nourishment in every spoonful.
Prep Time
6 mins
Cook Time
6 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 kalabasa kabocha squash, 2 cm. diced (no need to remove the skin, but discard the seeds)
- 4 cups unsalted vegetable stock or water
- 13.5 ounces coconut milk 400 ml., full fat
- 1 ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups chopped sitaw or green beans
- 1 lb. mature spinach leaves washed and roughly chopped
To Garnish:
- 4 teaspoons fried shallots
- fresh cilantro 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
- 🔪 Kabocha Hack:
- 🔪
- Dice kabocha into 2cm pieces, skin on. Boost flavor, ditch peeling. Ignore seeds; they're a sad departure from typical squash joy.
- 🥥 Creamy Coconut Magic:
- 🥥
- Opt for full-fat coconut milk - essential for the velvety richness that defines Ginataang Kalabasa's comforting allure.
- 🍲 Perfect Simmer Symphony:
- 🍲
- Achieve fork-tender kabocha by patiently simmering for 20-24 minutes. Top tip: add more liquid if the pot gets thirsty during the simmer.
- 🌱 Green Bean Brilliance:
- 🌱
- Add sitaw or green beans towards the end for a crisp crunch. Preserve their vibrant color, ensuring they stay far from the dreaded limp state.
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
557mg
(23%)
Potassium
827mg
(24%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
7809IU
(156%)
Vitamin C
33mg
(37%)
Calcium
120mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
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.