Veggie Gyoza & Prawn Golden Curry

Name: Veggie Gyoza & Prawn Golden Curry with Corn Rice
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 20 g plant-based butter; 1 cup water (for the rice); 2 clove Garlic; 1 tin Sweetcorn; 1 packet Jasmine Rice; 1 Carrot; 1 packet Green Beans; 1 packet Vegetable Gyoza; 1 packet Peeled Prawns; 1 packet Japanese Curry Paste; 1 sachet Sweet Soy Seasoning; 1 packet coconut milk; ¼ cup water (for the gyoza); 1 tsp brown sugar

with Corn Rice

Up to 180$ + Free Treats / Extras for Life

This plant-based stir-fry might sound involved, but thanks to our ready-to-cook veggie gyoza, it comes together with minimal hands-on time. Amp up the Asian-style flavours with an easy Japanese curry sauce.

Allergens:

Gluten

•Wheat

•Sesame

•Crustaceans

•Soy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

Garlic

1 tin

Sweetcorn

1 packet

Jasmine Rice

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

Carrot

1 packet

Green Beans

1 packet

Vegetable Gyoza

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

1 packet

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Japanese Curry Paste

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Wheat, Sesame, Soy;)

1 packet

coconut milk

Not included in your delivery

olive oil

20 g

plant-based butter

1 cup

water (for the rice)

¼ cup

water (for the gyoza)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3904 kJ

Calories933 kcal

Fat34.7 g

of which saturates20 g

Carbohydrate123.1 g

of which sugars18.7 g

Dietary Fibre25.9 g

Protein29.6 g

Sodium2296 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. Drain sweetcorn. • In a medium saucepan, heat the 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. • Trim and halve green beans.

• 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 green beans, stirring, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Transfer to a bowl. Season with salt and pepper 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 and cover to keep warm.

TIP: Watch out! The water may spatter!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat. • Add Japanese curry paste, sweet soy seasoning, coconut milk and the brown sugar and cook until slightly thickened, 2-3 minutes. Remove pan from heat.