This meal is a personal favourite of mine – It’s easy and so so tasty! It gives you a Chinese fakeaway vibe with the curry sauce, but also includes your vegetables!
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Quorn – Why did you change your recipe?!
Quorn Crispy Nuggets have been an absolute favourite of mine since even before starting my healthy eating. They were the ‘healthier’ version of McDonalds chicken nuggets. Let’s face it, anyone who’s tried them can’t deny that they’re astonishingly similar in texture and taste! I sometimes questioned whether McDonalds chicken nuggets were secretly meat free…
I think one week I ate crispy nuggets with most meals. You could have a decent amount of nuggets as well given that they were low in calories!
In this recipe, I use 5 nuggets, however if you wanted to lower the calorific value of the meal you could leave a nugget or two in the freezer for another time. I suppose this means that I can fit more veg on my plate!
Which type of potato?
For making chips, you would have thought that a potato is a potato right? Well as it turns out, using a specific kind of potato will effect the results of your chip. Using a starchy potato like King Edwards or Maris Piper will give you the best results. These potatoes have a dry and soft texture, making the end results for you chips a more ‘fluffy’ texture.
I often find that whenever I’m cooking chips in the oven, using spray oil is best to get that crunchy chip exterior. Making sure that you move them about about half way also ensures that they are crispy on both sides. Nobody likes a soggy chip!
To season my chips, I use the JD Seasonings ‘Chips & Wedges’ seasoning. I mainly use this company because it’s so easy to add to your food without buying loads of different seasonings, as they come ready made. You can use the code JESSGETS20 for 20% off your order at JD Seasonings!
This nugget curry is a favourite of mine because it has just the right spice kick for me. I add chilli flakes to mine, but you don’t have to if you find that the Mayflower Curry Sauce has the right level of spice for you.
More recipes:
If you decide to try this recipe, be sure to leave a comment below letting me know what you think! Or why not take a snap and tag me on Instagram? I’d love to see! @thesliceofjess
*Calorific value may change depending on brand of food used*
Details
1 Serving
10 minutes
30-40 minutes
692
Print
Ingredients
250g potatoes (I use Maris Piper)
4 Nuggets
15g Mayflower Curry Sauce powder
1 pack of Vee-Tee Sticky Rice
JD Seasonings Chips & Wedges Seasoning
Chilli Flakes
Mixed Vegetables
Low Calorie Spray Oil
Directions
- Preheat your oven to 180 degrees.
- Peel your potatoes and cut up into chip like shapes. Add the spray oil and sprinkle on the JD Seasoning until evenly coated. Don’t forget you can get 20% off your order using the code ‘JESSGETS20’. Place these in the oven for 30-40 minutes, giving them a shake half way through.
- Place your nuggets in the oven for 15 minutes, I usually put mine in when I shake up the chips. I used 5 nuggets here, but if you want to use less syns, then use less nugs!
- Mix 15g of the curry powder with 65ml of cold water. This is half of a portion! Of course you can make more if you want! You can either choose to microwave cook this or in a pan following the instructions on the packet.
- Put your rice in the microwave for 1 1/2 minutes, followed by the pack of vegetables for 3 minutes.
- Assemble your food onto your plate, topped with the curry sauce and sprinkle with a pinch of chilli flakes!
Last updated: 20th October 2020
