Are you looking for a quick, healthy, and incredibly flavorful dinner? Look no further than Ginataang Gulay! This delightful Filipino vegetable curry is a celebration of fresh vegetables simmered in rich coconut milk, creating a creamy and subtly sweet dish that's both satisfying and comforting. It's a perfect example of homemade cooking at its finest, offering a delicious escape from the ordinary. Whether you're a seasoned cook or just starting your culinary journey, this easy recipe is guaranteed to become a staple in your kitchen. This recipe is perfect for those seeking healthy meals and quick dinner ideas.
Ingredients:
- 1 cup thick coconut milk (from a can)
- 1/2 cup water
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup long beans, cut into 2-inch pieces
- 1 cup string beans, cut into 2-inch pieces
- 1 cup sliced bitter melon (ampalaya), optional (adjust to your preference for bitterness)
- 1 cup kangkong (water spinach), roughly chopped (or substitute with spinach)
- 1/2 cup green peas
- 1/4 cup shrimp paste (bagoong alamang), optional, for a deeper savory flavor
- 2 tablespoons fish sauce (patis), or to taste
- 1 tablespoon soy sauce (toyo), or to taste
- 1 teaspoon brown sugar, or to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh cilantro, for garnish
- 2-3 Thai chilies, thinly sliced (optional, for added heat)
Instructions:
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Sauté Aromatics: In a medium pot or wok, heat a tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 1-2 minutes. Add the grated ginger and sauté for another minute until fragrant. If using shrimp paste, add it now and sauté briefly until fragrant (be careful not to burn it).
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Add Vegetables: Add the bell peppers and long beans to the pot. Stir-fry for 2-3 minutes until slightly softened.
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Simmer in Coconut Milk: Pour in the coconut milk and water. Bring the mixture to a gentle simmer.
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Add Remaining Vegetables: Add the string beans, bitter melon (if using), kangkong or spinach, and green peas. Reduce heat to low and simmer for 5-7 minutes, or until the vegetables are tender-crisp. Do not overcook!
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Season and Finish: Stir in the fish sauce, soy sauce, brown sugar, and black pepper. Taste and adjust seasoning as needed. Add more fish sauce for saltiness, sugar for sweetness, or chilies for heat. Simmer for another 2 minutes to allow the flavors to meld.
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Garnish and Serve: Garnish with fresh cilantro and serve hot with steamed rice. This easy recipe is perfect served alongside grilled fish or chicken.
Cooking Tips for the Best Ginataang Gulay:
- Don't overcook the vegetables: Overcooked vegetables will become mushy. Aim for tender-crisp.
- Taste and adjust seasoning: The amount of fish sauce, soy sauce, and sugar will depend on your preference. Taste and adjust accordingly.
- Use fresh ingredients: Fresh vegetables will give you the best flavor.
- Adjust the level of spiciness: Add more or fewer chilies depending on your preference for heat.
Variations:
- Add other vegetables: Feel free to experiment with other vegetables like mushrooms, carrots, or eggplant.
- Add protein: Shrimp, chicken, or pork would be delicious additions to this dish. Simply add them to the pot along with the harder vegetables.
- Make it vegan: Omit the fish sauce and shrimp paste for a completely vegan version. You can use vegetable broth instead of water and add a pinch of salt to taste.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Protein: Approximately 5-7 grams
- Fat: Approximately 15-20 grams
- Carbohydrates: Approximately 20-25 grams
This delicious and healthy Ginataang Gulay recipe is a wonderful addition to your repertoire of easy recipes and best recipes. Enjoy this taste of the Philippines!