• Drain sweetcorn. 
• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook corn and half the garlic paste until fragrant,1-2 minutes. 
• Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. 
• Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so don’t peek!

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Cook carrot, stirring, until tender, 4-5 minutes. 
• Add Asian greens and remaining garlic paste and cook until fragrant, 1-2 minutes. 
• Transfer to a bowl, season with salt and pepper and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add vegetable gyozas, flat-side down, in a single layer. Cook until gyoza base is starting to brown, 1-2 minutes. 
• Add the water (for the gyoza) (be careful it may spatter!) and cover with a lid (or foil). Cook until water has evaporated and gyozas are tender and 
softened, 4-5 minutes. Transfer to a plate. 

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook ginger paste until fragrant, 1 minute. 
• Stir in Japanese curry paste, coconut milk and the brown sugar untilslightly thickened, 2-3 minutes. 
• Divide corn rice between bowls. Top with veggies and veggie gyozas. 
• Spoon over curry sauce and garnish with pickled ginger to serve. Enjoy!