Gyoza in Katsu Curry
with udon noodles
This veggie curry is not only packed with delicious veg, it's topped with gorgeous veg-filled gyoza as well! Feel nourished and satisfied this week with this vibrant vegetarian meal.
The quantities provided above are averages only.
Ingredients
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
2 sachet(s)
Curry Powder
(Contains: Mustard)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 unit(s)
Onion
1 unit(s)
Lime
1 unit(s)
Chilli
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
80 grams
Frozen Edamame Beans
(Contains: Soya)
1 sachet(s)
Honey
1 unit(s)
Pak Choi
Not included in your delivery
½ tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- Trim the pak choi, then quarter lengthways. Stir or shake the coconut milk to dissolve any lumps.
- Halve, peel and chop the onion into small pieces. Quarter the lime.
- Halve and deseed the chilli. Finely chop.
- Place a large pot over medium-high heat with a drizzle of oil.
- Add the onion and curry powder and fry, stirring occasionally, 6-8 mins. Season with salt and pepper.
- Add 100ml water (per 2P), pak choi, coconut milk, stock, korma paste, chilli (use less if you don't like spice) and a squeeze of lime juice to the pot.
- Cover and cook for 6-8 mins.
- Separate the noodles gently by hand, then add to the pot along with the edamame and honey.
- Season to taste with salt, pepper, sugar and lime juice. Loosen with a splash of water if required.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
- Add a splash of water, cover and cook for 2-3 mins more.
- Divide the noodles between bowls.
- Serve with gyoza and any remaining lime wedges alongside.
