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Before you jump to Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got insight 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 need 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):
- You need 1 bowl sliced vegetables
- You need 1/4 k pork mince or sliced pork
- Take 1 small red onion, chopped
- Use 5 cloves garlic, chopped
- You need 1 handful moringa leaves (optional)
- Prepare 2 Tbsps Cooking oil
- You need to taste Salt
- You need to taste Pepper
- You need 1/2 c pureéd cooked squash
- Prepare to taste Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay)
- Get Water (if using powder mix)
- Get Dash Knorr or Maggi seasoning (optional)
Steps to make 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.
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