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Easy Veggie Gyoza Katsu Curry
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Easy Veggie Gyoza Katsu Curry

Easy 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 gyozas, it comes together with minimal hands-on time. Amp up the Asian-style flavours with zingy ginger and an easy katsu curry sauce.

Tags:
Plant Based
Quick Prep
Allergens:
Gluten
Wheat
Sesame

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
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

garlic paste

1 packet

jasmine rice

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

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Nutritional Values

Energy (kJ)3749 kJ
Fat35.1 g
of which saturates17.9 g
Carbohydrate121.9 g
of which sugars17.4 g
Protein18.9 g
Sodium1359 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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!

4
4

• 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!