Gyoza in Katsu Curry with Tofu

Name: Gyoza in Katsu Curry with Tofu with udon noodles
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 10 unit(s) Vegetable Gyoza; 2 sachet(s) Curry Powder; 1 sachet(s) Korma Curry Paste; 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; 80 grams Edamame Beans; 1 sachet(s) Honey; 180 grams Tofu; ½ tbsp Flour; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Sugar

with udon noodles

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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

•Veggie

•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)

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

180 grams

Tofu

(Contains: Soya)

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)3922 kJ

Energy (kcal)937 kcal

Fat43.7 g

of which saturates17.9 g

Carbohydrate99.3 g

of which sugars17 g

Dietary Fiber9.2 g

Protein37.2 g

Cholesterol0 mg

Salt4.53 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

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.

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.

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 tofu? After cooking the gyoza, chop into 2cm cubes, season with salt and pepper and fry in the hot pan for 6-8 mins.