Vegetables in Coconut Milk

Aviyal – a fragrant delicate version of a dish from South India. Children love this one too (with only a touch of chilli).

step 1
- 3 tablespoon Ghee
- 2-3 tablespoon cashews, raw
- 2 tablespoon ginger, julienne
- 8-10 (optional) curry leaves, fresh
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.
step 2
- 500-750 ml vegetables, various colours
- 1-2 tablespoon sweet chilli sauce
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.
step 3
- 1/4-1/2 teaspoon turmeric powder
- 1 tin (440ml) coconut milk
- 1/2 teaspoon Good Salt, unrefined.
- 10 snow peas
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.
step 4
- 3 tablespoon coriander leaves (cilantro)
- 1 per serve lime wedges
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.