Veggie Gyoza & Katsu Curry Sauce
with Corn Rice & Coriander- Gluten(Wheat)
- Sesame
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Peanuts
Who says comfort food can’t be exciting? Golden veggie gyoza take a delicious dive into a pool of rich, velvety katsu curry sauce. Paired with fluffy corn-studded rice and a sprinkle of fresh coriander, this dish is a flavour-packed hug in a bowl. Ready your chopsticks—it’s time to dig in! This recipe is under 650kcal per serving.
Ingredients
½ tin
sweetcorn
1 packet
garlic paste
(Contains: Eggs, Milk, Gluten, Soy, Fish, Sesame, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 packet
Jasmine rice
(Contains: May contain traces of allergens, Milk, Gluten, Sesame, Peanuts, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Macadamia, Pecan, Traces of Pistachio, Traces of Pine Nut, Traces of Walnut, Hazelnut; )
1
Carrot
1 packet
Green beans
1 packet
Vegetable Gyozas
(Contains: Gluten(Wheat), Sesame, Soy, May contain traces of allergens; )
1 packet
Katsu Paste
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond; )
1 packet
coconut milk
1 packet
coriander
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water (for the rice)
1 packet
water (for the gyozas)
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook corn and half the garlic paste until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot into half-moons. • Trim and halve green beans.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and green beans, stirring, until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. • Transfer to a bowl. Season with salt and pepper and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyozas, flat-side down, in a single layer. Cook until gyoza base is starting to brown, 1-2 minutes. • Add the water (for the gyozas) and cover with a lid (or foil). • Cook until water has evaporated and gyoza are tender and heated through, 4-5 minutes. • Transfer to a plate and cover to keep warm.
TIP: Watch out! The water may spatter!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Stir in katsu paste, coconut milk and the brown sugar. Cook, until slightly thickened, 2-3 minutes. Remove pan from heat.
TIP: Add a splash of water if the curry sauce mixture looks too thick.
• Divide corn rice between bowls. • Top with veggies and veggie gyozas. • Spoon over katsu curry sauce. • Tear over coriander to serve. Enjoy!
