Double Veggie Gyoza Katsu Curry
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Double Veggie Gyoza Katsu Curry

Double Veggie Gyoza Katsu Curry

with Corn Rice & Pickled Ginger

This plant-based stir-fry might sound involved, but thanks to our ready-to-cook veggie gyoza, it comes together with minimal hands-on time. Amp up the Asian-style flavours with zingy ginger and a sesame-infused Japanese dressing.

Tags:
Plant Based
•Climate Superstar
Allergens:
Gluten
•Wheat
•Sesame

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 Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 tin

sweetcorn

1 packet

jasmine rice

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

1

carrot

1 bag

green beans

2 packet

vegetable gyoza

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

1 packet

ginger paste

1 packet

katsu paste

1 packet

coconut milk

1 packet

pickled ginger

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1 tsp

brown sugar

1.25 cup

water (for the rice)

1 packet

water (for the gyoza)

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Nutritional Values

Energy (kJ)3564 kJ
Fat39.6 g
of which saturates18 g
Carbohydrate102.7 g
of which sugars25.4 g
Protein22 g
Sodium1763 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. Drain sweetcorn. • In a medium saucepan, heat plant-based butter with a dash of olive oil over medium heat. Cook half the garlic and corn 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!

2
2

• Meanwhile, thinly slice carrot into half-moons. • Trim and halve green beans.

3
3

• 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 and cook until fragrant, 1 minute. • Transfer to a bowl. Season with salt and pepper and cover to keep warm.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyoza, flat-side down, in a single layer. Cook until gyoza base is starting to brown, 1-2 minutes. • Add the water (for the gyoza) and cover with a lid or foil. • Cook until water has evaporated and gyoza are tender and softened, 4-5 minutes. • Transfer to a plate and cover to keep warm.

TIP: Watch out! The water may spatter! TIP: Cook gyoza in batches for the best results.

5
5

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook ginger paste until fragrant, 1 minute. • Stir in katsu paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes. • Remove pan from heat.

6
6

• Divide corn rice between bowls. Top with veggies and veggie gyoza. • Spoon over katsu curry sauce. • Garnish with pickled ginger (if using) to serve. Enjoy!