Gluten-Free Ginataang Gulay (Vegetables in Coconut Milk)

Celiac.com 06/07/2025 - In the heart of the Philippines, Ginataang Gulay has long been a beloved comfort food, blending the richness of coconut milk with the earthy freshness of local vegetables. "Ginataan" comes from the Filipino word "gata," meaning coconut milk, and refers to any dish cooked in this creamy, aromatic liquid. Ginataang Gulay, specifically, highlights how Filipino cuisine celebrates plant-based ingredients without compromising flavor. Traditionally served during family gatherings or humble everyday meals, this dish reflects the tropical abundance of the islands and the ingenuity of a cuisine that makes simple ingredients truly shine. Today, it's an easy favorite for gluten-free eaters worldwide, as its base ingredients are naturally gluten-free — just be mindful that any added sauces or thickeners are checked for hidden gluten.

Our version of Ginataang Gulay stays true to its rustic roots but introduces a colorful mix of vegetables that are easily available in most markets. It's a vibrant, hearty, and nourishing dish that not only fills your stomach but also connects you to centuries of culinary tradition. Best of all, it comes together with minimal effort, making it perfect for weeknights or lazy weekend dinners.

Ginataang Gulay Recipe

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Ingredients:

• 2 tablespoons coconut oil (or any neutral oil)
• 4 cloves garlic, minced
• 1 small onion, sliced thinly
• 1 thumb-sized piece of ginger, peeled and julienned
• 1 cup squash (like kabocha or butternut), peeled and cubed
• 1 cup eggplant, cut into bite-sized pieces
• 1 cup string beans, trimmed and cut into 2-inch pieces
• 1 cup bok choy or pechay, chopped
• 1 cup coconut milk (full fat)
• ½ cup coconut cream (for extra richness)
• 1 tablespoon gluten-free tamari or coconut aminos
• 1 teaspoon fish sauce (optional; check it's gluten-free) or salt to taste
• ½ teaspoon ground black pepper
• 1–2 red chilies, sliced (optional for heat)
• ½ cup water (as needed to adjust consistency)
• Cooked rice, for serving

Instructions:

Sauté Aromatics
In a large pan or wok over medium heat, warm the coconut oil. Add the garlic, onion, and ginger, and sauté until the onion becomes translucent and the mixture is aromatic, about 2–3 minutes.

Add Harder Vegetables First
Toss in the cubed squash and eggplant. Stir well to coat with the aromatics. Cook for about 5 minutes, stirring occasionally to prevent sticking.

Pour in Coconut Milk
Add the coconut milk and bring the mixture to a gentle simmer. Stir in the tamari (or coconut aminos) and fish sauce if using. Let the vegetables cook in the coconut milk for another 8–10 minutes, or until the squash is tender.

Add Remaining Vegetables
Stir in the string beans and bok choy. If the sauce looks too thick, add a little water to loosen it up. Simmer for another 3–5 minutes, until the greens are vibrant and just cooked through.

Finish with Coconut Cream
Pour in the coconut cream and season with black pepper. Add chilies if you like some spice. Give everything a final stir and cook for another minute, just to heat through.

Serve and Enjoy
Remove from heat and serve hot over steamed rice. Spoon plenty of the creamy coconut sauce over the top.

Final Thoughts:

Ginataang Gulay is more than just a vegetable stew; it's a creamy, comforting hug in a bowl that speaks to the heart of Filipino home cooking. This gluten-free version remains true to tradition while being accessible to modern kitchens anywhere in the world. Whether you're new to Filipino flavors or grew up with a pot of ginataan always bubbling away at home, this dish is sure to nourish your body and soul. Serve it simply with rice, or pair it with grilled seafood or meat for a fuller meal — either way, it’s an easy, wholesome way to celebrate the beauty of plant-based, gluten-free eating.