Ginataang Kalabasa Sitaw
A creamy Filipino coconut vegetable curry that combines the sweetness of squash with fresh vegetables, creating a warm and cozy dish that's both comforting and healthy.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 medium Kalabasa (squash), peeled and cubed Kabocha works great too.
- 200 grams Sitaw (yardlong beans), cut into 2 inch pieces
- 2 cups Spinach Or kangkong if you have it.
- 1 can Coconut milk, full fat Lite can be used, but it will be thinner.
Aromatics
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, minced (optional) Adds gentle warmth.
Seasoning
- 1 tablespoon Fish sauce or salt Fish sauce adds savory depth.
- 1/4 teaspoon Black pepper Just a little.
- 1 tablespoon Cooking oil
Instructions
Preparation
- Heat oil in a pot over medium heat. Sauté onion until it softens, then add garlic (and ginger if using). Cook until fragrant.
- Add the squash cubes and stir for a minute to coat them in the aromatics.
- Pour in the coconut milk and bring it to a gentle simmer. Avoid high heat.
- Season with fish sauce or salt and black pepper. Cover and simmer until the squash is almost fork tender, stirring occasionally.
- Add the sitaw and cook until the beans are tender but still have a little bite.
- Add the spinach last, cooking for a minute or two until wilted. Adjust seasoning as needed.
Notes
For best results, keep the simmer gentle to avoid curdling the coconut milk. Adjust fish sauce for sweetness as needed. Add greens at the end to keep them fresh.