Veggie Gyoza & Katsu Curry Sauce

Name: Veggie Gyoza & Katsu Curry Sauce with Corn Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Green beans; 1 packet Garlic Paste; 1 packet Katsu Paste; 1 Carrot; 1 packet Vegetable Gyozas; 1 packet Coconut Milk; 1 drizzle olive oil; 20 g plant-based butter; 1.25 cup water (for the rice); ¼ cup water (for the dumplings); 1 tsp brown sugar

with Corn Rice & Coriander

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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.

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Sesame

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Green beans

1 packet

Garlic Paste

1 packet

Katsu Paste

(May be present: Sesame, Soy, Fish, Wheat, Gluten, Eggs, Milk, Almond. )

Carrot

1 packet

Vegetable Gyozas

(Contains: Gluten, Sesame, Wheat; )

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

20 g

plant-based butter

(Contains: Milk; )

1.25 cup

water (for the rice)

¼ cup

water (for the dumplings)

1 tsp

brown sugar

Nutrition Values

Calories602 kcal

Energy (kJ)2520 kJ

Fat37.1 g

of which saturates18.2 g

Carbohydrate82.5 g

of which sugars16.4 g

Dietary Fibre7.4 g

Protein24.6 g

Sodium1090 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

• Drain sweetcorn.
• 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 (see ingredients) 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 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 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 gyozas are tender and heated through, 4-5 minutes.
• Transfer to a plate and cover to keep warm.

• 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.