Easy Veggie Gyoza & Curry Sauce
with Corn Rice & Coriander
- Gluten
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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
2 clove
garlic
1 tin
sweetcorn
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy.)
½
Carrot
1
zucchini
1 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1 packet
ginger paste
1 packet
Japanese Curry Paste
1 tsp
brown sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
coriander
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
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 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.
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 Japanese curry paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes. • Divide corn rice between bowls. Top with veggies and veggie gyoza. • Spoon over curry sauce and tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the curry sauce tasty, while others felt it was bland or too coconutty. The gyoza received mixed reviews for flavour.
- Ease of prep: Customers appreciated how quick and easy this recipe was to prepare.
- Suggestions: For a bolder taste, consider adding extra spices to the curry sauce or reducing the coconut milk for a thicker consistency.
- Portions: The meal was filling, with enough to accommodate extra guests.
