Saag Aloo with Mushroom & Dahl
We make the dahl with the lentils, garlic, turmeric, coriander and cumin, then fry the mushrooms in cumin and turmeric, Whilst also making the saag aloo at the same time with the potato & spinachusing the same spices, before mixing it with the dahl. Great mild tasting Indian flavours!
Nutritional
| Typical values | per 100g |
|---|---|
| Energy | 692.3kJ |
| Energy | 164.0kcal |
| Fat | 5.8g |
| of which saturates | 0.6g |
| Carbohydrate | 23.4g |
| of which sugars | 2.6g |
| Fibre | 3.9g |
| Protein | 5.8g |
| Salt | 0.13g |
| Sodium | 49.3mg |
Ingredients
Lentils, Mushrooms, Spinach, Potato, Turmeric, Cumin, Coriander, Garlic, Wheat Flour, Veurre (Palm oil free Vegan margarine, Virgin Coconut Oil* (48%), Extra Virgin Olive Oil* (29%), Filtered Water, Cacao Butter*, Hemp Seeds* (0.6%), Antioxidant: Rosemary Extract*. Contains 81% plant-based fat.), Water, Salt, Black Pepper
Storage
Refrigerate below 5°c, if freezing, freeze on day of purchase, consume within 3 months, defrost thoroughly before cooking
Allergens
Wheat Flour
Cooking
Preheat oven to 170°c, place pie on baking tray & cook for 20 mins
£3.50
