Last Updated: 26th April 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 1041kj 249kcal
12.44%
Fat 12.19g
17.42%
Saturates 4.87g
24.37%
Sugars 10.8g
12%
Salt 0.45g
7.42%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)104112.44
(KCal)24912.44
Fat (g)12.1917.42
of which saturates (g)4.8724.37
Carbohydrates (g)31.5512.14
of which sugars (g)10.812
Protien (g)12.5925.18
Fibre (g)7.890
Salt (g)0.457.42
Weight (g)390.1-

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.