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Main course · Filipino

Ginataang Gulay (Mixed Vegetables in Coconut Milk)

30 min Serves 4 ~249 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 1 aubergine, diced
  • 150 g okra, trimmed and sliced
  • 150 g fine green beans, trimmed
  • 400 ml tinned coconut milk
  • 1 onion, sliced
  • 3 garlic cloves
  • 10 g fresh ginger, grated

Nutrition (per serving)

Calories
249 kcal
Protein
4.7 g
Carbohydrate
11.6 g
of which sugars
6.9 g
Fat
19.3 g
of which saturates
16.5 g
Fibre
5.7 g
Salt
0.06 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion, garlic and ginger in a large pan for 4 minutes until soft and fragrant.

  2. 2

    Pour in the coconut milk, add the aubergine and bring to a simmer. Cook for 10 minutes.

  3. 3

    Add the okra and green beans and simmer for a further 7-8 minutes until all the vegetables are tender.

  4. 4

    Season with a little salt and serve with steamed rice.

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