Nut-Free Tinunuang Kalabasa
Experience the comforting flavors of Nut-Free Tinunuang Kalabasa, a delightful Filipino-inspired squash dish simmered in creamy coconut milk and infused with aromatic spices. This nut-free adaptation retains all the traditional goodness without compromising on flavor, making it perfect for those with dietary restrictions. Featuring tender kalabasa cubes, sautéed garlic, ginger, and onion, and a subtle kick from green chilies, this recipe creates a harmonious blend of richness and spice. Ready in under 40 minutes, it’s an easy yet impressive dish that can be served as a hearty main or a flavorful side dish. Garnished with fresh spring onions and paired with steamed rice, this one-pot wonder is your gateway to a soul-satisfying meal that’s both allergen-friendly and delicious!
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Recipe Information
Ingredients
- 500 grams kalabasa (squash or pumpkin)
- 400 ml coconut milk
- 1 medium, diced red onion
- 3 minced garlic cloves
- 1 thumb-sized, julienned ginger
- 2 whole or sliced green chilies
- 2 tablespoons cooking oil (vegetable or coconut oil)
- 120 ml water
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 stalks, chopped (optional, for garnish) spring onions
Instructions
Prepare the kalabasa by peeling it, removing the seeds, and cutting it into bite-sized cubes.
Heat a large pan or pot over medium heat and add the cooking oil.
Sauté the diced red onion, minced garlic, and julienned ginger until they become fragrant and the onion turns translucent, about 2-3 minutes.
Add the green chilies and continue to stir for another 1-2 minutes to release their aroma.
Toss in the kalabasa and sauté for 3-4 minutes to lightly roast the pieces, allowing them to absorb the flavors of the aromatics.
Pour in the coconut milk and water, bringing the mixture to a gentle boil.
Season with salt and black pepper, then reduce the heat to a simmer.
Cook until the kalabasa becomes tender but not mushy, about 15 minutes. Stir occasionally to prevent the coconut milk from curdling or sticking to the pot.
Taste the dish and adjust the seasoning if necessary.
Serve warm as a main dish or as a side, garnished with chopped spring onions if desired. This pairs wonderfully with steamed rice.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 50.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
