A Filipino vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Spinach is on the Dirty Dozen — worth sourcing organic. Bell peppers are also on the list, so consider them for organic purchase. Coconut milk's residues are generally low.

Ingredients

• 2 tbsp coconut oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 medium eggplant, cubed
• 1 red bell pepper, sliced
• 200 g green beans, trimmed and halved
• 200 g squash, peeled and cubed
• 400 ml coconut milk
• 2 cups spinach leaves
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Heat the coconut oil in a large pot over medium heat.
2. Sauté the onion until soft, about 3-4 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the eggplant, red bell pepper, green beans, and squash.
5. Cook the vegetables for 5-7 minutes, until slightly tender.
6. Pour in the coconut milk and bring to a simmer.
7. Reduce the heat and cook until the vegetables are tender, about 15 minutes.
8. Stir in the spinach leaves and cook until wilted.
9. Season with sea salt and black pepper to taste before serving.

Notes

• You can substitute kabocha squash for the squash.
• Pair with steamed rice or quinoa for a heartier meal.
• Leftovers keep well in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Filipino recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.