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Gyoza in Katsu Curry with Chicken
Gyoza in Katsu Curry with Chicken

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:
Gluten
Soja
Hvede
Senf

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

10 unit(s)

Vegetable Gyoza

2 sachet(s)

Curry Powder

1 sachet(s)

Korma Curry Paste

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

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
Salt4.9 g
Trans Fat0.1 g
Potassium270.8 mg
Calcium23.3 mg
Iron0.5 mg
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

Prep the Veg
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.

Simmer the Sauce
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.
Pan-fry the Gyoza
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.

Dish Up
4
  • Divide the noodles between bowls, arranging the gyoza on top. 
  • Serve with any remaining lime wedges for squeezing over.