Gyoza in Katsu Curry with Chicken
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.
Tags:
Family Friendly
•Quick
Allergens:
Cereals containing gluten
•Soya
•Wheat
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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)
2 unit(s)
Carrot
1 unit(s)
Onion
1 unit(s)
Lime
1 unit(s)
Chilli
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
15 grams
Maple Syrup
300 grams
Udon Noodles
(Contains: Wheat)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
½ tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3906 kJ
Energy (kcal)934 kcal
Fat36.9 g
of which saturates16.8 g
Carbohydrate99.7 g
of which sugars17.1 g
Dietary Fiber7.2 g
Protein50.7 g
Cholesterol0 mg
Salt4.93 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. 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, carrot and curry powder and fry, stirring occasionally, 6-8 mins. Season with salt and pepper.
NOTE: Adding chicken? Add to the pan along with the carrot and follow the recipe as written.
2
- Add 100ml water (per 2P), 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 maple syrup.
- Season to taste with salt, pepper and lime juice. Loosen with a splash of water if required.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the gyoza and fry until golden on all sides, 4-6 mins.
- Add a splash of water, cover and cook for 2-3 mins more.
TIP: Turn the gyozas carefully to avoid tearing.
4
- Divide the noodles between bowls, arranging the gyoza on top.
- Serve with any remaining lime wedges for squeezing over.
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