Ingredients
½ tin full-fat coconut milk
1 spring onion, finely sliced (white and green parts separated)
1 heaped tsp ginger-garlic paste
1 tsp tomato paste
1 tsp mild curry powder
1 tbsp mango chutney
6 frozen gyoza (prawn or veggie)
1 small carrot, peeled into ribbons
A handful of tenderstem broccoli, trimmed
200ml water
Soy sauce, to taste
To serve: Crispy chili oil and fresh coriander
Instructions
Add a heaped teaspoon of thick coconut cream (from the top of the can) to a saucepan over medium heat.
Add white spring onion, ginger-garlic paste, tomato paste, and curry powder. Sauté 1–2 minutes until fragrant.
Pour in remaining coconut milk, 200ml water, mango chutney, and carrot ribbons. Simmer 3 minutes.
Add frozen gyoza and broccoli. Cover and cook 4–5 minutes until gyoza are done and broccoli is tender.
Season with soy sauce. Serve in a bowl topped with spring onion greens, coriander, and crispy chili oil.
Notes
Swap mango chutney with apricot jam + vinegar if needed. Use vegetable gyoza for a vegetarian version. Add edamame or a boiled egg for extra protein.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 445
- Sugar: 8g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg