Veggie Gyoza Golden Curry
with Corn Rice
- 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.
Ingredients
2 clove
Garlic
1 tin
Sweetcorn
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy.)
1
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
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 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.
