Easy Veggie Gyoza Katsu Curry
with Corn Rice & Pickled Ginger
- Gluten
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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 zingy ginger and an easy katsu curry sauce.
Ingredients
1 tin
sweetcorn
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 bag
Carrot & Zucchini Mix
1 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
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
1 tsp
brown sugar
Utensils
Cooking Steps
• 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 paste, 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!
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, stirring, until tender, 4-5 minutes. • Add remaining garlic paste 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.
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 and veggie gyozas. Spoon over katsu curry sauce. • Garnish with pickled ginger (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The katsu curry sauce was a clear highlight, praised for its rich, aromatic flavour, though opinions on the overall combination were divided — many loved it, while others felt the gyoza and curry elements didn't quite work together.
- Ease of prep: Most found the dish straightforward to cook, though several noted it involves multiple components, more washing up than expected, and takes longer than the estimated time.
- Suggestions: Some found the gyoza bland or texturally off; swapping in mushroom or chicken dumplings worked well for a few customers. Adding a splash of soy sauce, extra pickled ginger, or serving the gyoza separately with a soy-based dipping sauce were popular tweaks. A few suggested cooking the carrots and green beans for longer than instructed, and one reviewer recommended steaming the gyoza before frying to prevent them turning mushy. Take care when adding ginger paste to hot oil, as it can splatter.
- Leftovers: The dish reheated well, with at least one reviewer successfully freezing a second serve and finding it held together and tasted just as good.
- Portions: Some felt the serving size was a little small and would have liked more gyoza and a larger quantity of katsu sauce.
