filipino vegetable coconut stew easy — Easy Filipino Vegetable Coconut Stew is my go to dinner when it is already late, everyone is hungry, and I do not feel like babying a complicated recipe. You know those nights when you open the fridge, see a couple of sad veggies, and just want something cozy and filling? This is exactly for that. It is creamy from coconut milk, naturally sweet from squash, and it tastes even better once the sauce hugs the vegetables. Best part is you can make it in one pot and it is pretty forgiving. Let us cook it tonight and keep it simple.
Why you’ll adore this recipe
I grew up eating ginataang gulay in different versions, and this one always hits the spot because it is both light and satisfying. It tastes like comfort food, but it still feels like you are doing something good for yourself. The coconut milk makes everything silky, and the squash brings that gentle sweetness that makes you want a second bowl.
This filipino vegetable coconut stew easy recipe is also super flexible. If you are missing one vegetable, you can swap it. If you want it heartier, add chickpeas or tofu. And if someone in your house is a spice lover, a little chili instantly wakes the whole pot up.
Here is why I keep coming back to it:
Fast: you can get it on the table in about 30 minutes if you prep as you go.
Budget friendly: squash, long beans, and spinach are usually affordable.
One pot: less mess, less cleanup, more time to relax.
Weeknight proof: it still tastes great even if you are not measuring like a scientist.
Also, if you like cozy Filipino stews in general, you might want to bookmark this for another night: ginisang monggo Filipino mung bean stew with vegetables. Different flavor, same warm and homey vibe.
Ingredients for ginataang kalabasa with spinach
This is the part where I tell you not to stress. The ingredient list looks longer than it feels, because most of it is just vegetables and basic pantry stuff.
My simple shopping list
- Kalabasa (kabocha squash), peeled and cubed (about 3 to 4 cups)
- Sitaw (long beans), cut into 2 inch pieces (about 2 cups)
- Spinach, a couple of big handfuls (or kangkong if you have it)
- 1 small onion, chopped
- 3 to 4 cloves garlic, minced
- 1 thumb sized piece of ginger, sliced thin (optional but I love it)
- 1 to 2 tablespoons cooking oil
- 1 can coconut milk (about 13 to 14 oz) plus a splash of water if needed
- 1 to 2 tablespoons fish sauce, or salt to taste
- Black pepper
- Optional: 1 to 2 Thai chilies or a pinch of chili flakes
- Optional: shrimp, tofu, or chickpeas if you want extra protein
A quick coconut milk note, because it matters. If you can, buy full fat coconut milk for the best creamy sauce. Light coconut milk works, but the stew will be thinner and less rich.
And if you are in a stew mood lately, you might also like this creamy classic: Filipino chicken pastel creamy stew with vegetables. It is not coconut based, but it is another easy comfort dinner.
How to make Ginataang Kalabasa Sitaw
This is the exact method I use at home. Nothing fancy, just the order that keeps the vegetables tender and the coconut sauce smooth.
Step by step in one pot
1) Soften the aromatics. Heat oil in a pot over medium heat. Add onion and cook until it looks soft. Add garlic (and ginger if using) and stir for about 30 seconds, just until it smells good.
2) Start cooking the squash. Add the kalabasa cubes and stir them around so they get coated in the onion and garlic. Pour in coconut milk and add a small splash of water if it looks too thick. Bring it to a gentle simmer, not a hard boil.
3) Season early, then adjust later. Add fish sauce and a little black pepper. If you are adding chilies, this is a good time. Cover and simmer until the squash is almost fork tender, around 8 to 10 minutes depending on size.
4) Add the long beans. Stir in the sitaw and simmer uncovered for 5 to 7 minutes. You want them tender but still a little snappy. If the sauce is getting too thick, add a splash of water. If it is too thin, just simmer a few extra minutes.
5) Finish with spinach. Add spinach and stir. It will wilt fast, usually in 1 to 2 minutes. Taste the sauce and adjust with a little more fish sauce or salt if needed.
6) Rest for a minute. Turn off the heat and let it sit for 2 minutes. The sauce settles, and everything tastes more blended.
If you ever want a different but related version, this one is a fun twist and it is still very weeknight friendly: crockpot ginataang gulay with chickpeas Filipino veggie coconut stew. I like it when I want the slow cooker to do the work.
“I tried this on a busy Tuesday and my kids actually asked for more vegetables. The coconut sauce was the secret. It tasted like something my Lola would make, but way easier than I expected.”
Tips to nail this recipe
I have made this in a rush, half distracted, and it still came out good. But these tips make it come out really good, like the kind you want to pack for lunch the next day.
Cut the squash into similar sized cubes. This helps everything cook evenly. Tiny pieces turn mushy before the rest is done.
Keep the simmer gentle. Coconut milk can look grainy if you boil it too hard. A calm simmer gives you that smooth, creamy sauce.
Add spinach at the end. If you cook it too long, it turns dull and soggy. A quick wilt keeps it bright and fresh.
Season in layers. Add a little fish sauce early, then adjust at the end. Squash sweetens the pot, so you often need a final pinch of salt or fish sauce to balance it.
Want it richer? Use coconut cream, or let the coconut milk simmer uncovered a bit longer. Want it lighter? Add a little extra water and keep it brothy.
Protein add ins: Shrimp is classic. Tofu is great if you want plant based. Chickpeas are honestly my lazy favorite because they are already cooked.
And yes, this qualifies as filipino vegetable coconut stew easy even if you toss in extras. The base method stays the same, and it is hard to mess up.
Serving Ideas for this ginataang kalabasa with spinach
In my house, there is one obvious answer: rice. The sauce is made for it. But there are a few ways to serve it depending on what you have and how hungry everyone is.
Steamed white rice: classic, simple, and perfect for soaking up coconut sauce.
Brown rice: a little nuttier, still great with the sweetness of squash.
With fried fish: the salty crisp bite plus creamy stew is such a good combo.
With grilled chicken: makes it feel like a full weekend meal without extra effort.
As a bowl meal: add chickpeas or tofu, then top with sliced chili and a squeeze of calamansi if you have it.
If you like setting up a small Filipino comfort food spread, pair it with another stew style dish on a different night like authentic beef caldereta Filipino tomato stew with potatoes. Totally different flavor profile, but it scratches the same cozy itch.
Also, leftovers are amazing. The next day the sauce gets thicker and the flavors feel more settled. Just reheat gently so the coconut milk stays smooth. And yes, it is still filipino vegetable coconut stew easy on day two because lunch is basically done.
Common Questions
Can I use frozen spinach?
Yes. Thaw it and squeeze out extra water first so the stew does not get watery. Add it at the end just like fresh spinach.
What can I use instead of sitaw?
Green beans work well. You can also use okra, eggplant, or even chopped bok choy. Just adjust cook time so nothing turns to mush.
How do I keep coconut milk from curdling?
Do not boil it aggressively. Keep it at a gentle simmer and stir once in a while. Full fat coconut milk also tends to behave better.
Is there a vegetarian option?
Totally. Skip fish sauce and use salt or soy sauce. Add tofu or chickpeas for protein. It still tastes like comfort food and still fits the filipino vegetable coconut stew easy vibe.
How long does it keep in the fridge?
About 3 to 4 days in a sealed container. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.
Your cozy dinner plan for tonight
If you have squash, coconut milk, and a few vegetables, you are already halfway there. This is one of those recipes that feels like home even if you are tired and cooking on autopilot. For more inspiration, you can also check this Filipino-Style Veggie Coconut Stew – Real Simple article and compare ingredients based on what you have in the fridge. Make a pot, serve it with rice, and do not overthink it. Once you taste that creamy sauce, you will get why I keep calling it filipino vegetable coconut stew easy.
Ginataang Kalabasa Sitaw
Ingredients
Main Ingredients
- 3-4 cups Kalabasa (kabocha squash), peeled and cubed About 3 to 4 cups
- 2 cups Sitaw (long beans), cut into 2 inch pieces About 2 cups
- 2 big handfuls Spinach Or kangkong if available
Aromatics
- 1 small Onion, chopped
- 3-4 cloves Garlic, minced
- 1 thumb sized piece Ginger, sliced thin Optional but recommended
Cooking Essentials
- 1-2 tablespoons Cooking oil
- 1 can Coconut milk About 13 to 14 oz, plus a splash of water if needed
- 1-2 tablespoons Fish sauce Or salt to taste
- to taste Black pepper
- 1-2 Thai chilies or chili flakes Optional
Protein Add-ins
- to taste Shrimp, tofu, or chickpeas For extra protein
Instructions
Preparation
- Heat oil in a pot over medium heat. Add onion and cook until soft. Add garlic (and ginger if using) and stir for about 30 seconds.
- Add the kalabasa cubes and stir to coat them in the onion and garlic. Pour in coconut milk and add a small splash of water if it looks too thick. Bring to a gentle simmer.
- Add fish sauce and black pepper (and chilies if using). Cover and simmer until the squash is almost fork tender, around 8 to 10 minutes.
- Stir in the sitaw and simmer uncovered for 5 to 7 minutes. Adjust with water if the sauce thickens too much.
- Add the spinach and stir until wilted, about 1 to 2 minutes. Taste the sauce and adjust seasoning as needed.
- Turn off the heat and let it rest for 2 minutes before serving.