Gyoza in Katsu Curry with Paneer
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:
Veggie
•Quick
•Family Friendly
Allergens:
Cereals containing gluten
•Soya
•Wheat
•Mustard
•Milk
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)
1 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
300 grams
Udon Noodles
(Contains: Wheat)
80 grams
Edamame Beans
(Contains: Soya)
1 sachet(s)
Honey
200 grams
Paneer
(Contains: Milk)
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
Energy (kJ)4607 kJ
Energy (kcal)1101 kcal
Fat57.1 g
of which saturates30.8 g
Carbohydrate100 g
of which sugars18.9 g
Dietary Fiber8.3 g
Protein47.7 g
Cholesterol0 mg
Salt5.71 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 (preferably non-stick) 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.
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 edamame and honey.
- Season to taste with salt, pepper, sugar 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. Remove once cooked.
NOTE: Adding paneer? After cooking the gyoza, chop paneer into 2cm cubes. Season with salt and pepper and fry until golden all over, 5-8 mins.
4
- Divide the noodles between bowls, arranging the gyoza on top.
- Serve with any remaining lime wedges for squeezing over.
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