Last Updated: 27th February 2024

Aloo Gobi

Cauliflower : Size 10 (Cauliflower), Sweet Potatoes (Sweet Potatoes), Potatoes : Baker : 50's (Jacket Potato), Onions : Large (Whole Onion), CRG Coconut : Info: Dessicated (Coconut, Preservative (Sodium Metabisulphite).), Brakes Rapeseed Oil : Extend Life (Rapeseed Oil, Anti-foaming Agent(Dimethylpolysiloxane).), Tomato Paste : Italian (Tomatoes, Acidity Regulator(Citric Acid).), Garam Masala (Coriander (38%), Cumin (34%), Dill (7%), Black Pepper, Cinnamon (Cassia), Ginger (6%), Clove.), Brakes Cumin Seeds : Whole (Whole Cumin Seeds), 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), Brakes Turmeric (Ground Turmeric.), Schwartz for Chef Green : Cardamom : whole (Whole Green Cardamoms.), Chilli Powder : mild (Paprika, Chilli Powder (20%).), Whole : Black Pepper (Black Pepper.), Brakes Table Salt (Salt, Anti-caking Agent E535.)

 Contains

  • Sulphur Dioxide

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Gluten
  • Hazelnuts
  • Lupin
  • Macadamia
  • Milk
  • Molluscs
  • Mustard
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Soya
  • Tree Nuts
  • Walnuts
  • Wheat

  • Halal
  • Vegan
  • Vegetarian

Energy 773kj 185kcal
9.23%
Fat 10.64g
15.2%
Saturates 4.52g
22.62%
Sugars 6.4g
7.11%
Salt 0.4g
6.74%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)7739.23
(KCal)1859.23
Fat (g)10.6415.2
of which saturates (g)4.5222.62
Carbohydrates (g)26.210.08
of which sugars (g)6.47.11
Protien (g)6.4812.95
Fibre (g)4.850
Salt (g)0.46.74
Weight (g)216.1-

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.