Veggie Gyoza & Chicken Katsu Curry Sauce
with Corn Rice & Coriander
Who says comfort food can’t be exciting? Golden veggie gyoza take a delicious dive into a pool of rich, velvety katsu curry sauce. Paired with fluffy corn-studded rice and a sprinkle of fresh coriander, this dish is a flavour-packed hug in a bowl. Ready your chopsticks—it’s time to dig in
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½ tin
sweetcorn
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 packet
green beans
1 packet
Vegetable Gyozas
(Contains Gluten(Wheat), Sesame; May be present Soy. )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coconut milk
1 packet
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water (for the rice)
¼ cup
water (for the gyozas)
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• 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 paste (see ingredients) 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. • Cut chicken breast into 2cm chunks.
• 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 paste and cook until fragrant, 1 minute. • Transfer to a bowl. Season with salt and pepper and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • 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 dumplings) 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!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Stir in katsu paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes. Remove pan from heat.
TIP: Add a splash of water if the curry sauce mixture looks too thick.
• Divide corn rice between bowls. Top with veggies, chicken and veggie gyoza. • Spoon over katsu curry sauce. • Tear over coriander to serve. Enjoy!