Filipino · Lunch, Dinner

Ginataang gulay (vegetables in coconut milk)

Squash and green beans simmered gently in coconut milk with ginger and chilli.

Calories

778 kcal

Protein

31 g

Carbs

74 g

Fat

40 g

Prep

10 min

Cook

20 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Dairy free

Contains: gluten, soy, coconut.

Ingredients

• 150 g Pumpkin
• 80 g Green beans
• 130 g Firm tofu
• 120 ml Coconut milk
• 10 g Ginger
• 2 cloves Garlic
• ¼ onion Onion
• 1 chilli Green chillies
• ½ tbsp Soy sauce (reduced salt)
• 55 g Jasmine rice

Method

1. Cook the rice in a covered pan with water for 20 minutes.
2. Fry the ginger, garlic and onion for 3 minutes until fragrant.
3. Add the pumpkin and coconut milk, simmer 10 minutes until the pumpkin softens.
4. Add the green beans, tofu and chilli, simmer 6 minutes until tender.
5. Season with soy sauce and serve with the rice.

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