One-pot Coconut Curry Gyoza with Frozen Veggies

Shanthi Appelo, MS, RD

| 1 min read

This is a comfort food upgrade packed with nutrients and flavor - and it only requires cleaning one pot and no chopping. While this recipe features four steps to enhance flavor and texture, it can be simplified by adding all the ingredients in the pan and letting it simmer over medium heat. Cut down on dishes by using kitchen shears to “chop” the scallion.

Total Time:

25 minutes

Prep Time:

5 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 1⁄2 12 oz bag frozen of 3 pepper and onion blend

  • 1 Tbsp. olive oil

  • 3 garlic cloves, minced or 1 Tbsp. jarred garlic

  • (4 oz) Thai red curry paste

  • 1 14-ounce can coconut milk

  • 2 Tbsp. soy sauce, or more to taste

  • 2 tsp. honey, brown or white sugar

  • 15 frozen dumplings

  • 1⁄2 lime, juiced

  • cups fresh spinach

  • Toppings: chopped scallion greens and chili crisp

Instructions
  • Step 1

    Heat a large pan over medium high heat. Once hot, add the pepper and onion blend. Sear for 3-4 minutes, stirring constantly to get the moisture out.

  • Step 2

    Turn the temperature down to medium-low and add olive oil and garlic. After 2-3 minutes once garlic is fragrant, add Thai curry paste, coconut milk and soy sauce.

  • Step 3

    Add frozen dumplings and allow to simmer in the sauce. Once cooked throughout, about 10 minutes, add spinach and stir until combined.

  • Step 4

    Top dish with chopped scallions and chili crisp.

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