Veggie Gyoza Golden Curry

Name: Veggie Gyoza 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 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

4.0(58)Review summary

Recipe Development TeamUpdated on April 09, 2026

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Calories

867 kcal

Protein

16.3g protein

Preparation Time

30 minutes

Difficulty

Easy

Climate Superstar

Allergens:

Gluten
Wheat
Sesame
Soy
Wheat
Gluten
Soy
May contain traces of allergens

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

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

Japanese Curry Paste

1 sachet

sweet soy seasoning

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

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)3626 kJ

Calories867 kcal

Fat33.8 g

of which saturates19.1 g

Carbohydrate122.1 g

of which sugars17.8 g

Dietary Fibre25 g

Protein16.3 g

Sodium1669 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• 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 gyozas, 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) (watch out, the water may spatter!). • Cook until water has evaporated and gyozas are tender and softened, 4-5 minutes. Transfer to a plate and cover to keep warm.

• 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.

• Divide corn rice between bowls. • Top with veggies and veggie gyozas. • Spoon over golden curry sauce to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: The curry sauce was delicious, with perfect flavour matches. Some found it mild; consider adding extra seasoning to taste.
Ease of prep: While some found it time-consuming, others appreciated the minimal hands-on time thanks to ready-to-cook gyoza.
Suggestions: Try adding more veggies for a heartier meal. Some preferred prawn gyoza for extra flavour.
Portions: Several vegetarians felt the dish needed more vegetables to be satisfying.