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Vegetarian, South and Southeast Asian

Ginataang kalabasa with rice

Ginataang kalabasa is a Filipino dish of pumpkin and green beans simmered in ginger coconut milk, served with rice. It serves 4, takes 35 minutes, is very easy to make, and costs about €2.20 per person. The key is gentle cooking with minimal stirring, so the pumpkin stays in nice chunks.

Tonight, a Filipino ginataang kalabasa, pumpkin and green beans simmered in ginger coconut milk, served with white rice.

Ginataang kalabasa with rice
Total time
35 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Pumpkin turns soft and silky in a coconut milk broth scented with ginger and garlic, while the green beans keep a bit of bite. The sauce, lightly thickened by mashed pumpkin, coats the rice without ever feeling heavy. The long chili adds just enough warmth, and you can adjust it to your table's taste.

This is an easy weeknight dinner that needs very little attention once it's simmering. Kids tend to like it once you pull out the whole chili before serving, and it works just as well as a vegetarian meal or a full family dinner over a bowl of rice.

The ingredients

4 people

Fruits and vegetables

  • Pumpkin or butternut squash 800 g
  • Green beans 300 g
  • Onion 1
  • Garlic 4 cloves
  • Fresh ginger 25 g
  • Long chili pepper 1

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Jasmine riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Peel the pumpkin, cut it into cubes, and cut the green beans into short pieces.

    Keep the cubes medium sized so they cook at the same pace as the beans.

  2. Sauté the garlic, sliced onion, and ginger in the oil until fragrant. 4 min

    Don't let them brown, they should stay translucent.

  3. Add the pumpkin, pour in the coconut milk and half a glass of water, and let it simmer covered. 15 min

    Lower the heat as soon as it boils, the coconut milk shouldn't boil hard.

  4. Add the green beans and chili pepper, cook a few more minutes, and season with salt. 6 min

    The beans should stay a little crisp.

  5. Cook the jasmine rice and serve the dish piping hot. 12 min

    Mash a bit of pumpkin into the sauce to thicken it.

Our tips to get it right

  • Pick a ripe pumpkin or butternut squash, its flesh will be sweeter and melt better into the sauce.
  • Leave the chili whole instead of slicing it, it flavors the broth without too much heat and lifts out easily before serving.
  • Taste the sauce before adding salt, coconut milk already brings a mild sweetness that varies by brand.

The variations

  • Swap the green beans for bok choy or spinach added right at the end of cooking.
  • For more kick, stir in a spoonful of shrimp paste or a dash of fish sauce near the end.
  • To save time, use pre-cut pumpkin cubes from the produce section and shave a few minutes off the cooking time.

What to serve it with

  • Steamed jasmine rice
  • Crisp pickled vegetables
  • Hot ginger or green tea

Storage

Keeps for 2 to 3 days in the fridge in a sealed container. The dish freezes well without the rice. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I use heavy cream instead of coconut milk?

No, coconut milk gives the dish its signature flavor and texture. Cream would change the result completely and lose the mild sweetness that defines ginataang kalabasa.

How do I make this milder for kids?

Remove the whole chili pepper before serving, it will have already flavored the sauce without too much heat. You can also swap it for just a pinch of black pepper.

Can I make this dish ahead of time?

Yes, you can make it a day ahead, the flavor actually deepens overnight. Reheat it gently and cook the rice fresh just before serving.

What type of pumpkin works best?

Regular pumpkin and butternut squash both work well, just pick the ripest one you can find. Avoid overly fibrous squash, since it takes longer to soften.

How long does it take to make a ginataang kalabasa, pumpkin and green beans in coconut milk, with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a ginataang kalabasa, pumpkin and green beans in coconut milk, with rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ginataang kalabasa, pumpkin and green beans in coconut milk, with rice cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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