Aviyal – a fragrant delicate version of a dish from South India. Children love this one too (with only a touch of chilli).
Gently roast nuts in ghee. Remove and reserve for later.
Add ginger (and curry leaves) to remaining ghee and gently fry until the aroma rises.
Increase heat. Add and toss vegetables (e.g. potato, carrot, kumera, beans, broccoli, cauliflower, cabbage etc) in the spiced ghee. Then add the sweet chili sauce.
Add and simmer for 15 minutes until vegetables are just tender.
Remove pot from stove, place snowpeas on top of mixture, add roasted cashews, and replace lid.
Wait 5 minutes and then stir through the nuts and snow peas. Garnish with the fresh leaves and serve with lime wedges to squeeze over the top.