This ginataang sitaw at kalabasa with curry is a cozy Filipino vegetable dish made with coconut milk, tender squash, long beans, and a warm hint of curry. It’s creamy, comforting, and ready in about 30 minutes, perfect with a big scoop of rice on a busy night.
If you love simple Filipino comfort food, this one’s a keeper. Creamy, lightly spiced, and flexible with whatever protein you’ve got.
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I first tasted a curry-spiked ginataang kalabasa at sitaw at a resort restaurant in the Philippines. Same familiar coconut base but deeper, warmer, and just a little unexpected.
When I got home, I tested it a few times (and yes, overcooked the squash once 😅). This version hits the sweet spot: creamy, savory, and still very much classic ginataan, just with extra personality.
If you’re in a creamy coconut milk mood, you should also try Laing or gising-gising and for a totally different veggie vibe, Ginisang Ampalaya or Ginisang Togue.
Jump to:
- What Is Ginataang Sitaw at Kalabasa
- Why You’ll Love This Recipe
- Ingredients You'll Need
- Quick Tips Before You Start
- How to Make Ginataang Sitaw at Kalabasa with Curry
- Variations You Can Try
- What to Serve with This
- Recipe FAQs
- More Easy Recipes
- More Easy Vegetable Recipes You’ll Love
- Ginataang Sitaw at Kalabasa with Curry
What Is Ginataang Sitaw at Kalabasa
Ginataang sitaw at kalabasa is a traditional Filipino dish made by simmering long beans (sitaw) and squash (kalabasa) in coconut milk with garlic and onion.
This version adds curry powder, which blends beautifully with coconut milk and gives the sauce a subtle warmth without overpowering the dish.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- One pan, low effort
- Naturally creamy from coconut milk
- Easy to customize with shrimp, chicken, or pork
- Perfect over rice (or with pandesal for scooping)
Ingredients You'll Need
- Neutral oil – for sautéing
- Onion & garlic – the flavor base
- Protein – shrimp, chicken, pork, or beef
- Kabocha squash (kalabasa) – sweet and creamy
- Yardlong beans (sitaw) – crisp and fresh
- Coconut milk – rich and comforting
- Curry powder – the twist
- Beef powder (optional) – adds umami
- Thai chili peppers – optional heat
- Salt & pepper
Easy Swaps & Add-Ins
- No yardlong beans? Use green beans
- Want it vegan? Skip meat and use tofu or chickpeas
- Like heat? Add extra chili or a pinch of cayenne
Quick Tips Before You Start
- Cut squash into even cubes so it cooks evenly
- Add shrimp last so it doesn’t overcook
- Simmer gently, boiling can break coconut milk
- Sauce thickens as it cools, so don’t overreduce
How to Make Ginataang Sitaw at Kalabasa with Curry
- Heat the cooking oil in a large pan or pot over medium heat.
- Sauté the minced garlic and chopped onion until fragrant and translucent.
- Add the protein and cook until almost done. If using shrimp, set it aside.
- Add the cubed squash and string beans to the pan and cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and bring it to a gentle simmer.
- Add the curry and chili.
- Season with beef powder, salt and pepper according to taste preferences.
- Allow the vegetables to cook until they are tender yet still crisp, about 8-10 minutes, stirring occasionally.
- Once the vegetables are cooked through and the sauce has thickened slightly, remove the pot from the heat.
- Serve the Ginataang Kalabasa and Sitaw hot alongside steamed rice.
Variations You Can Try
- Chicken Ginataang Sitaw at Kalabasa: Include diced chicken for a hearty protein option to make the dish more filling.
- Spicy Curry Ginataan: Add red chili peppers or cayenne to give the dish a fiery kick that pairs well with coconut milk.
- Vegan Ginataang Sitaw at Kalabasa: Skip the curry and add tofu or chickpeas for a protein-packed plant-based alternative.
- Smoked Fish Ginataang Sitaw at Kalabasa: Incorporate flakes of smoked fish for a smoky, savory depth of flavor.
What to Serve with This
- Steamed Jasmine Rice: The perfect accompaniment to soak up the creamy and flavorful curry sauce.
- Garlic Fried Rice: Add a garlicky aroma and flavor that pairs excellently with the dish's creamy coconut sauce.
- Grilled Tilapia: A simple yet flavorful grilled fish that balances the rich, saucy ginataan.
- Lumpiang Shanghai: Crispy Filipino spring rolls provide a delightful crunch to complement the creamy texture.
- Tortang Talong (Eggplant Omelette): Smoky and savory, this eggplant dish complements the ginataang vegetables beautifully.
Recipe FAQs
Yes, Kabocha squash can be frozen! To freeze, simply peel, seed, and cut the squash into chunks, then blanch them in boiling water for a few minutes before transferring to an ice bath to cool. Once cooled, pat dry, place in freezer bags or containers, and store in the freezer for up to 6 months for later use in soups, stews, or roasted dishes.
Yes, the skin of Kabocha squash is edible! It softens when cooked and adds a pleasant texture to dishes, so there's no need to peel it before cooking. However, some people prefer to remove the skin for certain recipes or personal preference.
Kabocha squash originated in Japan and is a popular variety of winter squash known for its sweet flavor, dense flesh, and dark green skin with mottled patches or stripes.
Yes, kabocha squash can be considered keto-friendly in moderation, as it is relatively low in carbohydrates compared to other starchy vegetables. However, it's important to factor in the carb content when planning meals to ensure it fits within your daily carbohydrate allowance on a ketogenic diet.
Yes, yardlong beans can be included in a keto diet as they are relatively low in carbohydrates and high in fiber, making them a suitable option for those following a ketogenic lifestyle. However, as with any food, it's essential to monitor portion sizes to stay within your daily carbohydrate limit.
More Easy Recipes
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Ginataang Sitaw at Kalabasa with Curry
Equipment
- 1 wok or pan
Ingredients
- 2 tablespoon neutral oil
- 1 onion chopped
- 4 cloves garlic minced
- ½ pound large peeled shrimps or any other meat (sliced or ground)
- 2 cups coconut millk
- 1 teaspoon curry powder
- 1 teaspoon beef powder
- ½ -1 cup water
- ½ lb kabocha squash cubed about 2.5 cups
- ½ lb yardlong beans/ sitaw
- 2-3 thai Chili pepper
- salt and pepper
Instructions
- Heat the cooking oil in a large pan or pot over medium heat.2 tablespoon neutral oil
- Sauté the minced garlic and chopped onion until fragrant and translucent.1 onion, 4 cloves garlic
- Add the protein and cook until almost done. If using shrimp, set it aside.½ pound large peeled shrimps
- Add the cubed squash and string beans to the pan and cook for 5 minutes, stirring occasionally.½ lb kabocha squash cubed, ½ lb yardlong beans/ sitaw
- Pour in the coconut milk and bring it to a gentle simmer.2 cups coconut millk
- Add water if the sauce became too thick. About ½-1 cup.½ -1 cup water
- Add the curry and chili.1 teaspoon curry powder, 2-3 thai Chili pepper
- Season with beef powder, salt and pepper according to taste preferences.1 teaspoon beef powder, salt and pepper
- Allow the vegetables to cook until they are tender yet still crisp, about 8-10 minutes, stirring occasionally.
- Once the vegetables are cooked through and the sauce has thickened slightly, remove the pot from the heat.
- Serve the Ginataang Kalabasa and Sitaw hot alongside steamed rice.
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Notes
- Don’t boil the coconut milk. Keep it at a gentle simmer so the sauce stays smooth and creamy.
- Cut squash evenly. Similar-sized cubes cook at the same rate and won’t turn mushy.
- Add shrimp last. Shrimp cooks fast — add it back at the end so it stays juicy, not rubbery.
- Sauce too thick? Add a splash of water or broth to loosen it up.
- Sauce too thin? Simmer uncovered for a few extra minutes. It thickens as it cools.
- Protein swaps work great. Chicken, pork, beef, tofu, or chickpeas all work here.
- Spice level is flexible. Skip the chili for mild, or add more for heat.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating tip: Warm gently on the stove over low heat to prevent separation.
Thank you for your feedback 😊