Sautéed Gabi and Spinach with Garlic and Coconut Milk
A comforting vegetable side of taro root and spinach gently sautéed with garlic and simmered in creamy coconut milk. This filipino-inspired vegetarian (vegetarian) ready in about 30 minutes pairs fresh spinach leaves, minced garlic cloves, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, peeled and diced into 1/2-inch cubes gabi (taro root)
- 4 cups fresh spinach leaves
- 4 cloves, minced garlic cloves
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 cup diced gabi (taro root) and 1/2 cup water. Cover and cook for 10 minutes, stirring occasionally, until gabi is tender but not mushy.
- Step 3: Pour in 1 cup coconut milk and stir gently. Simmer uncovered for 5 minutes until the sauce thickens slightly.
- Step 4: Add 4 cups fresh spinach leaves and 1 tsp salt, stirring until spinach is wilted and everything is heated through, about 2-3 minutes.
- Step 5: Adjust seasoning with more salt if needed and serve warm as a creamy vegetable side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Gabi and Spinach with Garlic and Coconut Milk take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Gabi and Spinach with Garlic and Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach leaves from drying out.
Can I substitute ingredients in Sautéed Gabi and Spinach with Garlic and Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Gabi and Spinach with Garlic and Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Gabi and Spinach with Garlic and Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
