Sweet corn with Spicy Peanut Sauce

Vegan recipe tonight: Check out the pic from my iPhone

Sweetcorn in a Spicy Peanut Sauce
Serves 4

1 tsp sunflower oil or other flavourless oil
1 tsp cumin seed
1 large onion
1 tsp grated fresh ginger root
1 green chilli
4 fresh tomatoes, or 4 tbsp chopped canned tomatoes
1/4 tsp salt
1 tsp mild chilli powder
pinch of turmeric powder
350g (12oz) frozen or canned sweetcorn (or fresh baby sweetcorn - see above)
3 tbsp (50g, 2oz) unsweetened peanut butter, preferably crunchy
1 tsp lemon juice

1. Chop the onion. Deseed and chop the green chilli. Chop the tomatoes finely. Measure out all the spices.
2. Heat the oil, then add the cumin seeds and stir. Add the onion and saute until golden.
3. Add the ginger, green chilli, chopped tomatoes, salt, chilli powder, dhana jheera, garam masala and turmeric. Cook, stirring, for 2-3 minutes.
4. Add the sweetcorn, 6 tbsp water and the peanut butter. Simmer, covered, stirring occasionally, for 15 minutes if using frozen unthawed sweetcorn and 10 minutes if using frozen thawed or canned.
5. Add lemon juice to taste, mix well and serve.