Food Recipes Filipino-Style Veggie Coconut Stew Be the first to rate & review! Inspired by Ginataan Gulay, the Filipino coconut milk-based stew, this light and warming dish is perfect for weeknights. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on September 07, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall Prep Time: 25 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ginataan, a Filipino term referring to food cooked with coconut milk and translating to “done with coconut milk” can refer to a variety of dishes. In this case, this vegetable-coconut stew recipe borrows inspiration from Ginataan Gulay, a nourishing Filipino vegetable stew. The base is creamy and slightly sweet with ginger and scallions infusing the stew, and sweet potato, zucchini, and haricot verts starring in the dish. There’s a pleasant brightness from lime and freshness from mint that’s refreshing, yet cozy at the same time. Don’t be tempted to purchase “light” coconut milk for this recipe. The finished dish won’t be silky and creamy as intended and might end up watery and flat in flavor. Ingredients 4 medium scallions, trimmed 2 Tbsp. olive oil 1 2-in. piece fresh ginger, peeled and finely chopped (about 2 Tbsp.) 1 large sweet potato, peeled and cut into 1-in. cubes (about 3 cups) 2 13.66-oz. cans unsweetened coconut milk 2 medium zucchini, cut into 1/2-in.-thick half-moons (about 4 cups) 1 8-oz. pkg. haricots verts (French green beans), cut into 2-in. pieces (about 2 cups) 2 1/2 tsp. kosher salt 1/4 cup chopped fresh mint, plus more for garnish 2 Tbsp. fresh lime juice (from 2 limes) Directions Slice scallions: Thinly slice scallions, separating white and light green parts from dark green parts. Cook scallions and potato; stir in coconut milk: Heat oil in a medium pot over medium. Add ginger and white and light green scallion parts; cook, stirring occasionally, until fragrant, about 1 minute. Add potato; cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in coconut milk, using a wooden spoon to scrape any browned bits from bottom of pot. Add zucchini and haricots verts: Increase heat to medium-high and bring to a boil, stirring occasionally. Stir in zucchini, haricots verts, and salt. Reduce heat to medium and cover; cook, stirring occasionally, until vegetables are tender, about 12 minutes. Remove from heat and add remaining ingredients: Remove from heat. Stir in mint, lime juice, and dark green scallion parts. Garnish with mint. Make-Ahead: Refrigerate the soup for up to 3 days. Rate It Print Nutrition Facts (per serving) 180 Calories 10g Fat 24g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 180 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 16% Cholesterol 0mg 0% Sodium 816mg 35% Total Carbohydrate 24g 9% Dietary Fiber 6g 22% Total Sugars 8g Protein 4g 8% Vitamin C 44mg 49% Calcium 95mg 7% Iron 2mg 12% Potassium 706mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.