- 2 tbps Cooking Oil
- 1 Oniondiced
- 3 cloves Garlicminced
- 1 tbsp Gingerminced
- 2 cups Squashchopped
- 2 cups Green Beanschopped
- 2 cups Eggplantchopped
- 2 cups Bell Pepperchopped
- 1 block firm Tofucubbed
- 1 lb Shrimppeeled and deveined
- 1 can Coconut Milk13.5 oz
- 1 cup Water
- Salt and Pepperto taste
Ginataang Gulay is a classic Filipino dish that is perfect for vegetarians and seafood lovers alike. This creamy, coconut milk-based curry is filled with a variety of vegetables and protein-packed tofu and shrimp, making it a satisfying and delicious meal. The combination of the fragrant spices and the rich, creamy coconut milk create a flavorful and aromatic sauce that coats the vegetables and protein, resulting in a mouth-watering dish that you won’t be able to resist. This recipe is easy to make, and is sure to become a favorite in your household.
Heat the oil in a large pan or wok over medium-high heat.
Add the onion, garlic, and ginger, and cook until fragrant, about 2-3 minutes.
Add the mixed vegetables and tofu, and cook for another 5-7 minutes, or until the vegetables are slightly tender.
Add the shrimp and cook until they turn pink, about 2-3 minutes.
Pour in the coconut milk and water, and bring to a simmer.
Reduce the heat to low, and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
Season with salt and pepper to taste.
Serve hot with rice.