Filipino Ginataang Gulay with Jasmine Rice

Filipino Ginataang Gulay with Jasmine Rice

  • Daana Category
  • Quick and easy
Cuisine
Asian
Hearty pumpkin and veggies stewed in coconut milk!
Time 30 min
From The Garden
Type Vegetarian

Nutritional Values

ENERGY412 kJ
PROTEIN18.6 g
FAT24.2 g
SAT FAT20.4 g
CARB32.4 g
SUGAR2.2 g
SODIUM482 mg

What We Send

Chopped Red Onion
Garlic Cloves
Diced veggies - beans, small pumpkin
Green chili peppers
Seasonal Green Leafy veggies
Coconut Cream
Jasmine Rice

What You'll Require

Oil 2 to 3 tbsp
Salt to taste

Utensils

  • 2x Heavy bottom pot /pan with lid
  • Wooden Spoon / Spatula
  • 2x Serving Bowls

Pre Preparation

1

Dilute the Coconut Cream to give you 3 cups of Coconut Milk.

2

Wash and drain separately veggies and leafy veggies. DO NOT MIX

3

Crush or finely chop the garlic cloves.

4

Wash and slit green chillies.

5

Do this only when you are ready to cook the rice.

Wash Jasmine rice  2-3 times in cold water till water runs clear.

Cooking

Cooking Ginataang Gulay
1

Heat Oil, saute crushed garlic and onions without colouring.

2

Add 2.5 cups coconut milk, bring to boil.

3

Add cut veggies, slit green chillies, and  bring to boil, simmer for 10-15 minutes till veggies are tender and almost cooked.

4

Note: At this stage you can cook the Jasmine Rice.

5

Add rest of the coconut milk and the leafy veggies. Add salt to taste.

6

Cook for 5-6 minutes and check seasoning. Serve Hot with Jasmine rice.

Cooking Jasmine Rice
1

Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan and put on heat, stir occasionally to prevent sticking. Bring the water to boil.

2

Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.

3

Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork.

4

Transfer to a serving bowl.

Filipino Ginataang Gulay with Jasmine Rice

To Serve

Serve Ginataang Gulay garnished with Sliced chillies with Jasmine rice. Serve hot.

THANK YOU