• Finely chop garlic. 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 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 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice carrot into half-moons. • Trim and halve green beans.

• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and green beans, stirring, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • 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 gyoza, flat-side down, in a single layer. Cook until gyoza base is starting to brown, 1-2 minutes. • Add the water (for the gyoza) and cover with a lid or foil. • Cook until water has evaporated and gyoza are tender and softened, 4-5 minutes. • Transfer to a plate and cover to keep warm. TIP: Watch out! The water may spatter!

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook ginger paste until fragrant, 1 minute. • Stir in katsu paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes. Remove pan from heat.

• Divide corn rice between bowls. Top with veggies and veggie gyoza. • Spoon over katsu curry sauce. • Garnish with pickled ginger to serve. Enjoy!