4 1tspsugar 1tspsalt 1tspground turmeric 1tspground cumin 1tspground coriander 1tbspcurry paste ( you can just use curry powder with a bit of water if you don't have any made) 1green chilli, finely chopped 2clvgarlic, crushed 1onion, chopped 1tspcumin seeds 1tbspoil 6pieces corn on the cob (frozen works) 14ozcan chopped tomatoes 1tbsptomato puree ( I use pumpkin- super good) 2cwater 1cfrozen peas, thawed (if you remember- don't sweat it) 0chopped coriander Cut corn crossways into 12 equal size pieces and boil for 10-12 minutes. Drain well. Heat oil in large pan and fry cumin seeds for 2 minutes or until they begin to splutter. Add onion, garlic and chilli and fry 5-6 more minutes until onion is golden. Then add curry paste and fry for 2 minutes. Stir in remaining spices, salt and sugar and fry for 2-3 more minutes, adding some water if mixture is too dry. (I throw in a bunch of prawns here and its yummy- gee, maybe this should be in seafood). Add tomatoes, puree and water and simmer for 5 minutes or until sauce thickens. Add peas and cook 5 more minutes. Add the corn and fresh coriander and cook for a further 6-8 minutes until veggies are tender. Serve with chapatti or basmati.