Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) - Turned out great! Very moist.. Today I am sharing this Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)! A quick and easy dinner that is ready in under 20 minutes!
You can cook Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) with 12 Ingredients and 7 steps. See the following guide!
Ingredients for Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):
- 1 bowl sliced vegetables.
- 1/4 k pork mince or sliced pork.
- 1 small red onion, chopped.
- 5 cloves garlic, chopped.
- 1 handful moringa leaves (optional).
- 2 Tbsps Cooking oil.
- to taste Salt.
- to taste Pepper.
- 1/2 c pureéd cooked squash.
- to taste Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay).
- Water (if using powder mix).
- Dash Knorr or Maggi seasoning (optional).
Step by step how to cook Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):
- Prepare ahead: boil squash, season and then mash/pureé..
- 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..
- In a sauce pan, sauté onions then garlic in oil until fragrant..
- Add pork mince. Season with salt and pepper. Add few drops of Knorr soy seasoning. Sauté until meat changes color..
- Sauté in in your sliced vegetables..
- Add your fresh coconut milk or powder mixed in water. Mix in your squash pureé. Cover and simmer a few minutes..
- 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..
