Quorn Pieces Tikka with Crispy Bombay Potatoes
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 2
Nutrition: Per serving
Energy
363 Kcal
Fat
5.8g
Saturates
1.1g
Sugars
24g
Salt
0.8g
A UCLP© twist to a delicious and aromatic classic – crispy, fragrant Bombay potatoes with tikka marinated Quorn Pieces served with a refreshing mango chutney and a plant-based alternative to yogurt. Each servings is just over 360kcal, low in saturated fat and salt, packed with protein* and provides at least 4 of your 5-a-day.
Ingredients
Quorn Tikka
1 onion, sliced
1 green pepper, deseeded and sliced
1 red pepper, deseeded and sliced
150g Quorn Pieces
1 tbsp tikka seasoning
1 tsp olive oil
Crispy Bombay potatoes
300g baby potatoes, halved
1 tsp garlic granules
½ tsp turmeric powder
1 tsp garam masala
1 tsp olive oil
Mango and cucumber chutney
½ a ripe mango, finely diced
½ a cucumber, finely diced
1 red chilli, deseeded and finely chopped
½ lemon, juice only
A handful of fresh mint leaves, roughly chopped
To serve
Wedges of lemon
4 tbsp (~160g) Alpro Plain No Sugars alternative to yogurt
Method
Preheat the oven to 200oC / 180o Fan / gas 6.
Quorn Tikka: Place all the ingredients into a bowl, add a good pinch of freshly ground black pepper and mix well with your hands, cover and leave to one side to marinade.
Crispy Bombay potatoes: In a roasting tray, mix all the ingredients together ensuring the potatoes are well coated. Place in the pre-heated oven and cook for 20 minutes.
Take out of the oven and add the marinaded Quorn Tikka pieces, give it a quick stir and put back in the oven for another 15-20 minutes until the potatoes and Quorn Pieces are turning golden.
Chutney: Whilst the tikka and potatoes are cooking, add all the ingredients to a bowl and mix well.
To serve: Serve the Quorn Tikka and crispy Bombay potatoes with the chutney, a dollop of plain alternative to yogurt and a wedge of lemon.
* This recipe is high in protein, providing 21g per serving.