This vegan Ginataang Kalabasa also known as squash with coconut milk is one of the simplest Filipino Vegetable dishes you will make. It’s full of nutrients, heartwarming, and a great dish to eat with steamed rice!
What is Ginataang Kalabasa?
Ginataang Kalabasa is a Filipino Food that is very popular in the Filipino culture. It is made with these two key ingredients, Kalabasa also known as Kabocha squash and coconut milk.
The flesh (yellow part) of the kalabasa makes any dish creamy, but when cooked with coconut milk or cream, the creaminess intensifies as if there was milk mixed in.
Ginataang Kalabasa is considered one of the Filipino comfort foods and a favorite to those who love coconut milk and coconut cream. (Like me 🙂
What is Kalabasa?
Kalabasa also known as Kabocha Squash looks like a small pumpkin, is green with white/yellow spots. And the inside of the kalabasa looks very similar to a pumpkin, but it’s a bit more on yellow side.
What is Ginataang Kalabasa in English?
Squash cooked in coconut milk
Health Benefits of Kalabasa
The vegetable is high in:
- Vitamins A
- Vitamins C
Filipinos love meat and seafood in their soups, so they often add in pork, shrimp, and even dried fish. Nevertheless, this vegetarian Ginataang Kalabasa is a delicious dish in itself without the meat and seafood. But feel free to add your favorite vegetarian meat.
Tips and Procdures:
- Look for young squash with a greenish colored peel and not brown because it is tough and flesh is very firm and ready to be cooked.
- When cooking squash or kalabasa, you can either have the skin peeled or not. If you are sure that the kalabasa is grown organically, you can choose not to peel it.
- For variation, add mung beans (monggo beans) to this dish. Make sure to boil the mung beans ahead before adding it to the Ginataang Kalabasa to save cooking time.
- Adding chopped string beans to this dish makes it much more delicious and healthier!
- Storage: Since it has coconut milk, this dish must be stored in the refrigerator and up for 3 days.
How to Make Ginataang Kalabasa Recipe:
Gather the ingredients for this Ginataang Kalabasa – Vegetarian-Friendly and once the ingredients are all ready, let’s begin!
- vegetable oil
- kalabasa (kabocha squash)
- pure coconut milk or coconut cream
- moringa or spinach leaves
- green onions
Heat a nonstick pot over medium heat and add oil. Add the onion, garlic and cook until transparent or for about 1 minute:
Then add ginger and cook until fragrant:
Add the kalabasa squash and cover the pot with a lid and cook for about 5 minutes:
The squash or kalabasa should look like this, an almost translucent yellow color. You can try to poke it with a fork or knife to see if it is already soft:
Next, add 3 cups of water and cover until it boils. (Keep an eye on it, you might have to add more if the water starts to evaporate):
Next add coconut milk or cream, salt, and allow it to simmer for about 3-5 minutes:
Season with salt and a pinch of pepper:
Then add moringa leaves:
Next, add the green onions and mix until just combined:
There you have it! This vegetarian soup is slightly sweet and savory at the same time. The sweetness comes from the squash or kalabasa.
You can never go wrong if you eat this Ginataang Kalabasa with steamed rice!
Frequently Asked Questions:
Yes! First, make sure to allow the soup to cool down completely before freezing it. When you are ready to serve, heat the Ginataang Kalabasa on the stovetop for 5 minutes or until it bubbles or microwave it for 60 to 80 seconds.
Use water spinach, water spinach, or kale.
Here are more delicious Filipino Recipes:
- 1 tablespoon vegetable oil
- 1 medium onion minced
- 5 cloves garlic minced
- 1 tablespoon ginger minced
- 2 cups kalabasa kabocha squash, 1-inch cubes
- 3-4 cups water
- 1 can pure coconut milk*
- 1 teaspoon salt
- 1 cup moringa or spinach leaves
- 2 green onions sliced
- pinch of pepper
- Heat a nonstick pot over medium heat and add oil.
- Add the onion, garlic and cook until transparent or for about 1 minute.
- Then add ginger and cook until fragrant, add the kalabasa squash and cover the pot with a lid and cook for about 5 minutes.
- Next, add 3 cups of water and cover until it boils. (Keep in eye on it, you might have to add up to 1 cup of water if the water starts to evaporates)
- Next add coconut milk or cream, salt, and allow it to simmer for about 3-5 minutes.
- Then add moringa leaves, green onions, and mix until just combined.
- Season with salt and a pinch of pepper and serve with steamed rice.