Double Veggie Dumplings in Fragrant Green Curry

Name: Double Veggie Dumplings in Fragrant Green Curry with Rice & Asian Greens
Total time: 25m
Yield: 2
Ingredients: 2 Garlic; 1 packet Jasmine Rice; 1 packet Asian Greens; 1 Zucchini; 1 packet Makrut Lime Leaves; 1 Long Chilli; 1 Spring Onion; 2 packet Green Vegetable Gyoza; 1 packet Mild Thai Red Curry Paste; Coconut Milk; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 1 drizzle olive oil; 1 cup water (for the rice); ¼ cup water (for the gyozas); ½ cup water (for the soup); ½ tbs vinegar (rice wine or white wine)

with Rice & Asian Greens

Recipe Development TeamUpdated on February 10, 2026

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Calories

:

635 kcal

Protein

:

13.4g protein

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Sesame
Soy
May contain traces of allergens
Gluten
Soy
Wheat

Warm your soul with a bowl of pure, aromatic comfort. Our veggie dumplings in fragrant green curry soup with rice and Asian greens are silky parcels swimming in a punchy, coconut-based broth. It’s a vibrant, flavour-packed hug in a bowl that hits all the right notes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

Garlic

1 packet

Jasmine Rice

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

1 packet

Asian Greens

1

Zucchini

1 packet

Makrut Lime Leaves

1

Long Chilli

1

Spring Onion

2 packet

Green Vegetable Gyoza

(Contains: Wheat, Gluten, Sesame, Soy;)

1 packet

Mild Thai Red Curry Paste

Coconut Milk

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

Not included in your delivery

1 drizzle

olive oil

1 cup

water (for the rice)

¼ cup

water (for the gyozas)

½ cup

water (for the soup)

½ tbs

vinegar (rice wine or white wine)

Nutritional Values

Calories635 kcal

Energy (kJ)2660 kJ

Fat26.1 g

of which saturates18.6 g

Carbohydrate83.6 g

of which sugars15 g

Dietary Fibre21 g

Protein13.4 g

Sodium1250 mg

Potassium248 mg

Calcium10.6 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

PDF

1

Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
Reduce heat to low and cover with a lid.
Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

Meanwhile, roughly chop Asian vegetable.
Thinly slice zucchini into half-moons.
Remove centre veins from makrut lime leaves, then very finely chop.
Thinly slice long chilli (if using) and spring onion.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

3

When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
When the oil is hot, add vegetable gyoza, flat-side down, in a single layer.
Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza) (watch out, it may spatter!) and cover with foil or a lid.
Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
Divide between serving bowls and cover to keep warm. TIP: Cook in batches if your pan is getting crowded.

4

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook zucchini until tender, 4-5 minutes.
Add green Thai curry paste and makrut lime leaves and cook until fragrant, 1 minute.

5

Stir in coconut milk, stock concentrate, the water (for the soup) and the vinegar and bring to the boil.
Add Asian vegetable and baby spinach leaves, stirring until wilted and combined, 1-2 minutes. Season to taste.