Aloo Patta Gobhi: Cabbage and Potato Curry With Spiced Corn-on-the-Cob
[Vegan, Gluten-Free]

To Make the Curry:

1. Heat the oil in a large pan and add the cumin seeds.
2. Allow them to pop for a few seconds before adding the onions along with a pinch of sea salt.
3. Cook this over a medium heat for 8-10 minutes, stirring it occasionally, until the onions are golden brown.
4. Next add the garlic and ginger and continue to fry the mixture for 1 minute before adding the tomatoes and cooking it for a further 2 minutes.
5. Now add the water, sea salt, and all the other spices (except the coriander ), and stir it well before covering the dish with a lid.
6. Simmer this on a low to medium heat until the cabbage and potatoes are tender and the mixture has thickened a bit.
7. Stir in the coriander but save some for garnishing before serving.

To Make the Corn:

1. Preheat the oven to 400°F
2. Place the vegan butter in a pan and gently melt it.
3. When it's melted, add the spices, lime juice, and lime zest.
4. Place the corn cobs on a sheet of foil, brush with the mixture, pour any excess over the corn, and wrap them in the foil.
5. Place the foil wrapped corn on a baking sheet and bake for 25 minutes before serving.