This not your average curry – the spices are more subtle and allow for the taste of the vegetables to shine through and create a truly amazing dish. It's paired with a tender, spiced ear of corn that makes this meal the perfect treat for a warm evening.

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






Cooking Time




For the Curry:

  • 4 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • Pinch sea salt
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 4 large tomatoes, finely chopped
  • 1 pound plus 4 ounces cabbage, shredded but not too fine
  • 8.5 ounces potatoes, cubed
  • 2/5 cups plus 1 tablespoon water
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon garam masala
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder (or to taste)
  • 1/2 red chili, finely chopped (optional)
  • Handful of fresh coriander

For the Corn:

  • 4 ears of corn
  • 2 tablespoons vegan butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 lime, juiced and zested
  • Salt and pepper, to taste


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.

Nutritional Information

Total Calories: 1933 | Total Carbs: 264 g | Total Fat: 93 g | Total Protein: 40 g | Total Sodium: 3067 g | Total Sugar: 83 g Per Serving: Calories: 483 | Carbs: 66 g | Fat: 23 g | Protein: 10 g | Sodium: 767 mg | Sugar: 21 g Calculation not including salt and pepper to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.