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We hope you got insight from reading it, now let’s go back to vegetables in coconut milk and squash pureé (filipino ginataang gulay with a twist) recipe. You can have vegetables in coconut milk and squash pureé (filipino ginataang gulay with a twist) using 12 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):

1. Get 1 bowl sliced vegetables
2. Prepare 1/4 k pork mince or sliced pork
3. Get 1 small red onion, chopped
4. Take 5 cloves garlic, chopped
5. Provide 1 handful moringa leaves (optional)
6. Prepare 2 Tbsps Cooking oil
7. Take to taste Salt
8. Prepare to taste Pepper
9. Use 1/2 c pureéd cooked squash
10. Provide to taste Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay)
11. Provide Water (if using powder mix)
12. Get Dash Knorr or Maggi seasoning (optional)

Steps to make Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):

1. Prepare ahead: boil squash, season and then mash/pureé.
2. Vegetables to slice: eggplant, okra, long or green beans, squash are the traditional ingredients. I added sliced cabbage and moringa leaves and pureéd the squash instead of adding whole pieces.
3. In a sauce pan, sauté onions then garlic in oil until fragrant.
4. Add pork mince. Season with salt and pepper. Add few drops of Knorr soy seasoning. Sauté until meat changes color.
5. Sauté in in your sliced vegetables.
6. Add your fresh coconut milk or powder mixed in water. Mix in your squash pureé. Cover and simmer a few minutes.
7. Taste and adjust accordingly (more coconut milk or squash or salt?) Add your moringa leaves. Mix in well. Simmer until eggplants, okra and beans are cooked. Serve with rice.

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