In this recipe for Ginataang Gulay (Filipino stew), sweet potato, eggplant, and haricots verts are gently stewed in coconut milk to yield a delicious weeknight dinner.
Chef Lawrence Letrero’s version of a traditional stew from the Philippines gently stews seasonal vegetables in creamy coconut milk until just tender for an easy and delicious weeknight dinner.Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love.
Heat oil in a large Dutch oven over medium. Add onion, garlic, ginger, salt, and black pepper; cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Stir in coconut milk, scraping bottom of Dutch oven to remove any browned bits. Bring to a boil over medium-high. Fold in spinach until it begins to wilt, about 1 minute. Stir in reserved vegetables. Bring to a simmer over medium; cook, stirring occasionally, until flavors meld, about 15 minutes. Remove from heat; stir in cilantro, mint, scallions, lime juice, and sambal oelek. Season with salt and black pepper to taste. Garnish with cilantro and mint leaves; serve with rice and lime wedges.
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