Aloo Patta Gobhi – Cabbage and Potato Curry with Spiced Corn-on-the-Cob

I absolutely love cabbage, and when used in my favourite cuisine, I love it even more. This is far from your normal curry. The spicing is well paired, but more subtle, and allows for the taste of the vegetables to come through and create a really amazing dish. This can be served alone with Indian bread or with rice for a more substantial dish. I like to serve mine with spiced corn-on-the-cob.

60 Minutes

Serves 4

? kcal per serving

METHOD

1. Heat the oil in a large pan, and when hot, add the cumin seeds. Allow to pop for a few seconds before adding the onions along with a pinch of sea salt. Cook over a medium heat for 8-10 minutes, stirring occasionally, until the onions are golden brown.

2. Next add the garlic and ginger and continue to fry for 1 minute before adding the tomatoes and cooking for a further 2 minutes.

3. Now add the water,sea salt and all the other spices ( not the coriander ), stir well and cover with a lid. Simmer on a low to medium heat until the cabbage and potatoes are tender and the mixture is not too wet.

4. Stir in the coriander and leave some for garnishing before serving.

MAKING THE SPICED CORN-ON-THE-COB

Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.

5. Place the vegan margarine in a pan and gently melt. When melted, add the spices, lime juice and lime zest.

6. Place the corn cobs on a sheet of foil. Brush with the mixture and pour over any excess, and wrap up in the foil.

7. Place the foil wrapped corn on a baking sheet and bake for 25 minutes before serving.

RECIPE NOTES

RECIPE TIPS