Veggie Dumplings in Fragrant Green Curry Soup
with Rice & Asian Greens4.5(30)
Calories
:
762 kcalProtein
:
20.1g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Sesame
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
2
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Asian Greens
1
Zucchini
1 packet
Makrut Lime Leaves
1
Long Chilli
1
Spring Onion
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1
Green Thai Curry Paste
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
1 cup
water (for the rice)
¼ cup
water (for the gyozas)
½ cup
water (for the soup)
½ tbs
vinegar (rice wine or white wine)
Utensils
•Lid
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
2
- Meanwhile, roughly chop Asian vegetable.
- Thinly slice zucchini into half-moons.
- Remove centre veins from makrut lime leaves, then very finely chop.
- Thinly slice long chilli (if using) and spring onion.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
3
- When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
- When the oil is hot, add vegetable gyoza, flat-side down, in a single layer.
- Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza) (watch out, it may spatter!) and cover with foil or a lid.
- Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
- Divide between serving bowls and cover to keep warm.
4
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook zucchini until tender, 4-5 minutes.
- Add green Thai curry paste and makrut lime leaves and cook until fragrant, 1 minute.
5
- Stir in coconut milk, stock concentrate, the water (for the soup) and the vinegar and bring to the boil.
- Add Asian vegetable and baby spinach leaves, stirring until wilted and combined, 1-2 minutes. Season to taste.
6
- Pour green curry soup over veggie dumplings.
- Serve with garlic rice. Sprinkle long chilli and spring onion over soup to garnish. Enjoy!
