Nut-Free Tinunuang Kalabasa
Discover the comforting flavors of **Nut-Free Tinunuang Kalabasa**, a delightful Filipino-inspired dish that celebrates the natural sweetness of kalabasa (squash or pumpkin) infused with the rich creaminess of coconut milk. This allergy-friendly twist on a classic recipe skips the nuts while retaining all the heartwarming goodness of sautéed aromatics like garlic, ginger, and red onion, elevated by the subtle heat of green chilies. Perfectly simmered to tender perfection, this easy-to-make dish is a versatile option—serve it as a wholesome main accompanied by steamed rice or as a satisfying side. Ready in just 40 minutes, this comforting recipe is ideal for busy weeknights and will quickly become a family favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Prepare the kalabasa by peeling it, removing the seeds, and cutting it into bite-sized cubes.
Step 2
Heat a large pan or pot over medium heat and add the cooking oil.
Step 3
Sauté the diced red onion, minced garlic, and julienned ginger until they become fragrant and the onion turns translucent, about 2-3 minutes.
Step 4
Add the green chilies and continue to stir for another 1-2 minutes to release their aroma.
Step 5
Toss in the kalabasa and sauté for 3-4 minutes to lightly roast the pieces, allowing them to absorb the flavors of the aromatics.
Step 6
Pour in the coconut milk and water, bringing the mixture to a gentle boil.
Step 7
Season with salt and black pepper, then reduce the heat to a simmer.
Step 8
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.
Step 9
Taste the dish and adjust the seasoning if necessary.
Step 10
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
| Serving size | (1279.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 623.2 |
| Total Fat 29.9g | 0% |
| Saturated Fat 24.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2452.1mg | 0% |
| Total Carbohydrate 92.8g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 50.2g | |
| Protein 8.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 217.8mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2585.0mg | 0% |
Source of Calories