5 Minute Katsu Coconut Mango Gyoza Bowl

• portioner: Serves 1
• total tid: 9 minutes

Ingredienser

My ultimate 5-minute lunch that I turn to again and again. I always have frozen gyoza in the freezer, and the rest of the ingredients are store-cupboard staples I keep on hand. So simple, so good – and it tastes like a treat. Add extra protein to boost if needed.

445 kcal & 15g protein

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 – I used prawn

1 small carrot, peeled into ribbons

A handful of tenderstem broccoli, trimmed

200ml water

Soy sauce, to taste

To serve: Crispy chilli oil and fresh coriander.

Vejledning

Add a heaped teaspoon of the thick coconut cream from the top of the tin to a small saucepan over medium heat. Stir in the white part of the spring onion, ginger-garlic paste, tomato paste, and curry powder. Sauté for 1–2 minutes until fragrant.

Pour in the remaining half tin of coconut milk, 200ml water, and stir in the mango chutney and carrot ribbons. Bring to a gentle simmer for 3 minutes.

Add the frozen gyoza and broccoli. Cover and cook for 4–5 minutes until the gyoza are done and broccoli al dente. Season with soy sauce to taste, adding any extra mango chutney if needed too!

Serve in a bowl and top with the reserved spring onion greens, chopped coriander, and a spoonful of crispy chilli oil.