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

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We hope you got benefit from reading it, now let’s go back to vegetables in coconut milk and squash pureé (filipino ginataang gulay with a twist) recipe. To make vegetables in coconut milk and squash pureé (filipino ginataang gulay with a twist) you only need 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):
  1. Provide 1 bowl sliced vegetables
  2. Use 1/4 k pork mince or sliced pork
  3. Get 1 small red onion, chopped
  4. Get 5 cloves garlic, chopped
  5. Get 1 handful moringa leaves (optional)
  6. Prepare 2 Tbsps Cooking oil
  7. Use to taste Salt
  8. Prepare to taste Pepper
  9. Use 1/2 c pureéd cooked squash
  10. Use to taste Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay)
  11. Take Water (if using powder mix)
  12. Provide Dash Knorr or Maggi seasoning (optional)
Steps 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.

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