Vegetarian Ginataang Langka with Coconut Milk and Spices
A creamy Filipino vegetable stew featuring young jackfruit simmered in rich coconut milk with garlic, ginger, and chili for a comforting dish. This Filipino-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs coconut milk, garlic cloves, minced, ginger, peeled and sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 cups, shredded young green jackfruit, canned and drained
- 2 cups coconut milk
- 4 cloves garlic cloves, minced
- 1 inch piece ginger, peeled and sliced thin
- 1 medium onion, chopped
- 2 pieces green chili peppers, sliced
- 2 tbsp vegetable oil
- 1/2 cup water
- to taste salt
- 1 cup spinach or moringa leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add 4 minced garlic cloves, 1 inch sliced ginger, and 1 medium chopped onion. Sauté for 4-5 minutes until fragrant and onions are translucent.
- Step 2: Add 2 cups shredded young green jackfruit and 2 sliced green chili peppers. Stir to combine and cook for 3 minutes.
- Step 3: Pour in 2 cups coconut milk and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook uncovered for 20 minutes until jackfruit is tender and sauce thickens slightly.
- Step 4: Stir in 1 cup spinach or moringa leaves and season with salt to taste. Cook for 2 more minutes until leaves wilt. Serve hot with steamed rice.
Frequently asked questions
How long does Vegetarian Ginataang Langka with Coconut Milk and Spices take to make?
Total time is about 40 minutes (10 min prep + 30 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 Vegetarian Ginataang Langka with Coconut Milk and Spices?
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 coconut milk from drying out.
Can I substitute ingredients in Vegetarian Ginataang Langka with Coconut Milk and Spices?
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 Vegetarian Ginataang Langka with Coconut Milk and Spices 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 Vegetarian Ginataang Langka with Coconut Milk and Spices 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.
