Easy Veggie Gyoza & Curry Sauce

Name: Easy Veggie Gyoza & Curry Sauce with Corn Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Jasmine Rice; 1 packet Garlic Paste; 1 packet Ginger Paste; 1 tin Sweetcorn; 1 packet Pickled Ginger; 1 packet Coconut Milk; 1 packet Japanese Curry Paste; 1 packet Vegetable Gyoza; 1 Carrot; 1 packet Asian Greens; 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

with Corn Rice & Coriander

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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 herby coriander and an easy curry sauce.

Tags:

Plant Based

•Chef's Choice

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

1 packet

Jasmine Rice

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

1 packet

Garlic Paste

1 packet

Ginger Paste

1 tin

Sweetcorn

1 packet

Pickled Ginger

1 packet

Coconut Milk

1 packet

Japanese Curry Paste

1 packet

Vegetable Gyoza

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

Carrot

1 packet

Asian Greens

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

Nutritional Values

Calories935 kcal

Energy (kJ)3910 kJ

Fat41.3 g

of which saturates19.9 g

Carbohydrate122 g

of which sugars19.8 g

Dietary Fibre23.5 g

Protein20 g

Sodium910 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

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 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 and cook until fragrant, 1-2 minutes. • 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!