Easy Double Veggie Gyoza & Curry Sauce

Name: Easy Double Veggie Gyoza & Curry Sauce with Corn Rice & Pickled Ginger
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Carrot; 1 packet Coconut Milk; 1 tin Sweetcorn; 1 packet Garlic Paste; 1 packet Ginger Paste; 1 packet Jasmine Rice; 1 packet Japanese Curry Paste; 1 packet Pickled Ginger; 2 packet Vegetable Gyoza; 1 packet Asian Greens; 1.25 cup water (for the rice); ¼ cup water (for the gyoza); 1 drizzle olive oil; 20 g plant-based butter; 1 tsp brown sugar

with Corn Rice & Pickled Ginger

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This plant-based stir-fry might sound involved, but thanks to our ready-to-cook veggie gyozas, it comes together with minimal hands-on time. Amp up the Asian-style flavours with pickled ginger and an easy curry sauce.

Allergens:

Gluten

•Sesame

•Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

1 packet

Coconut Milk

1 tin

Sweetcorn

1 packet

Garlic Paste

1 packet

Ginger Paste

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Japanese Curry Paste

1 packet

Pickled Ginger

2 packet

Vegetable Gyoza

(Contains: Gluten, Sesame, Wheat; May be present: Soy.)

1 packet

Asian Greens

Not included in your delivery

1.25 cup

water (for the rice)

¼ cup

water (for the gyoza)

1 drizzle

olive oil

20 g

plant-based butter

1 tsp

brown sugar

Nutritional Values

Calories1180 kcal

Energy (kJ)4940 kJ

Fat48.8 g

of which saturates21.1 g

Carbohydrate160 g

of which sugars24.4 g

Dietary Fibre24.7 g

Protein30.5 g

Cholesterol0 mg

Sodium1320 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• 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 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. Roughly chop Asian greens.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook carrot, stirring, until tender, 4-5 minutes.
• Add Asian greens and remaining garlic paste and cook until fragrant, 1-2 minutes.
• 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 gyoza) (be careful it may spatter!) and cover with a lid (or foil). Cook until water has evaporated and gyozas are tender and
softened, 4-5 minutes. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook ginger paste until fragrant, 1 minute.
• Stir in Japanese curry paste, coconut milk and the brown sugar untilslightly thickened, 2-3 minutes.
• Divide corn rice between bowls. Top with veggies and veggie gyozas.
• Spoon over curry sauce and garnish with pickled ginger to serve. Enjoy!