Last Updated: 12th July 2024

Saag Aloo (Spinach & Potato)

Whole Leaf : Spinach (spinach), Tomatoes : Loose (Tomatoes : Loose), Onions : Large (Whole Onion), Sweet Potatoes (Sweet Potatoes), Potatoes : Baker : 50's (Jacket Potato), Ginger (Ginger), Chillies : Green (Green Chillies), Garlic : Peeled (Garlic : Peeled), Vegetable Oil : Extended Life (Refined Rapeseed Oil, Anti-Foaming Agent Dimethylpolysiloxane.), Coriander (Coriander), Knorr Professional Jelly : vegetable (Concentrated vegetable bouillon (71%) [water, carrot, leek, onion], salt, yeast extract, sugar, mushroom juice concentrate, gelling agents (xanthan gum, locust bean gum), flavourings, ground bay leaves. Made from sustainably grown ingredients), Black : Mustard Seed : Vegan (**Mustard** seeds), Brakes Cumin Seeds : Whole (Whole Cumin Seeds), Nigella Seeds : Vegan (Nigella Seed), Garam Masala (Coriander (38%), Cumin (34%), Dill (7%), Black Pepper, Cinnamon (Cassia), Ginger (6%), Clove.), Brakes Turmeric (Ground Turmeric.), Brakes Table Salt (Salt, Anti-caking Agent E535.)

 Contains

  • Mustard

 May Contain

  • Almonds
  • Brazilnuts
  • Cashews
  • Hazelnuts
  • Macadamia
  • Pecan
  • Pistachio
  • Sesame
  • Tree Nuts
  • Walnuts

 Does not contain

  • Barley
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Gluten
  • Lupin
  • Milk
  • Molluscs
  • Oats
  • Peanuts
  • Rye
  • Soya
  • Sulphur Dioxide
  • Wheat

  • Halal
  • Vegan
  • Vegetarian

Energy 462kj 110kcal
5.52%
Fat 4.8g
6.86%
Saturates 0.46g
2.32%
Sugars 8.75g
9.72%
Salt 0.98g
16.28%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)4625.52
(KCal)1105.52
Fat (g)4.86.86
of which saturates (g)0.462.32
Carbohydrates (g)26.8210.31
of which sugars (g)8.759.72
Protien (g)7.0714.13
Fibre (g)3.90
Salt (g)0.9816.28
Weight (g)340.3-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.