Easy Prawn & Veggie Gyoza Katsu Curry
with Corn Rice & Coriander
- Celery
- Mustard
- Gluten
- Sesame
- Wheat
- Crustaceans
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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 herby coriander and an easy curry sauce.
Ingredients
1 packet
Coconut Milk
1 packet
Pickled Ginger
1 packet
Garlic Paste
1 tin
Sweetcorn
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard)
1 packet
Ginger Paste
1 packet
Carrot & Zucchini Mix
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat May be present: Soy.)
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
1 tsp
brown sugar
Utensils
Cooking Steps
• Finely chop garlic. Drain sweetcorn. • In a medium saucepan, heat plant-based butter with a dash of olive oil over medium heat. Cook corn and half the garlic, 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 and zucchini into half-moons. • 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 zucchini, stirring, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Transfer to a bowl, season 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 softened, 4-5 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. TIP: Watch out, the water may spatter!
• 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. • Divide corn rice between bowls. Top with veggies, prawns and veggie gyozas. Spoon over katsu curry sauce. • Garnish with pickled ginger (if using) to serve. Enjoy!
