Recipe: Appetizing 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).

You can cook Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) using 12 ingredients and 7 steps. Here is how you achieve it.

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

1. Prepare 1 bowl of sliced vegetables.
2. You need 1/4 of k pork mince or sliced pork.
3. It's 1 of small red onion, chopped.
4. You need 5 cloves of garlic, chopped.
5. Prepare 1 handful of moringa leaves (optional).
6. Prepare 2 Tbsps of Cooking oil.
7. Prepare to taste of Salt.
8. Prepare to taste of Pepper.
9. You need 1/2 c of pureéd cooked squash.
10. You need to taste of Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay).
11. Prepare of Water (if using powder mix).
12. You need Dash of Knorr or Maggi seasoning (optional).

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

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..