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Veggie Gyoza Katsu Curry
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Veggie Gyoza Katsu Curry

Veggie Gyoza Katsu Curry

with Corn Rice & Pickled Ginger

Celebrate World Vegetarian Month and find your balance with our Meat-Free Marvels. 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 zingy ginger and an easy katsu curry sauce.

Tags:
Veggie
Climate Superstar
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

3 clove

garlic

1 tin

sweetcorn

1 packet

jasmine rice

1

carrot

1 bag

green beans

1 packet

vegetable gyoza

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

1 packet

katsu paste

1 packet

coconut milk

1 packet

pickled ginger

1 packet

garlic paste

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1 tsp

brown sugar

1.25 cup

water (for the rice)

¼ cup

water (for the gyoza)

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Nutritional Values

Energy (kJ)3624 kJ
Fat33.7 g
of which saturates17.8 g
Carbohydrate119.6 g
of which sugars15.9 g
Protein17.6 g
Sodium1289 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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 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

• Meanwhile, thinly slice carrot into half-moons. • Trim and halve green beans.

3
3

• 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.

4
4

• 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!

5
5

• 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. Remove pan from heat.

6
6

• Divide corn rice between bowls. Top with veggies and veggie gyoza. • Spoon over katsu curry sauce. • Garnish with pickled ginger to serve. Enjoy!