Ginataang Gulay: Filipino Vegetables in Coconut Milk

Heat 1 tablespoon of cooking oil in a large pot or deep skillet over medium heat.

Add the minced garlic, julienned ginger, and chopped onion. Sauté for 3-5 minutes until the onion is translucent and fragrant.

Pour in the 13.5-ounce can of coconut milk and 1/2 cup of water. Bring the mixture to a gentle simmer, stirring occasionally.

Add the cubed kabocha squash and long beans to the pot. Cover and simmer for 8-10 minutes, or until the squash begins to soften.

Stir in the cubed eggplant, salt, and black pepper. Continue to simmer, uncovered, for another 7-10 minutes, or until all vegetables are tender and the sauce has slightly thickened.

Taste and adjust seasoning if necessary. Serve hot with steamed rice.