Cut the avocado in half lengthways around the core on a cutting board. Remove the brown-white core and the brown core skin. Slightly scratch the outer skin and peel it off. Remove imperfections etc. Cut one half of the pulp into pieces approx. 2 cm in size and sprinkle with 1 tablespoon of lime juice. Cut the other half lengthways and crossways into thirds and drizzle with the remaining lime juice.
Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Heat a medium-sized pan, add the sunflower oil and let it get hot. Add the onions, garlic and chilli and roast until the onions are translucent. Deglaze with the orange juice and dissolve the chicken stock in it. Take it off the stove and have it ready.
Wash the ingredients from carrot to pepperoni. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stalk. Halve the halves lengthways and thirds across. Cut the fresh, peeled ginger and turmeric into thin slices. Weigh frozen goods. Cut the red peppers crosswise into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Put the prepared vegetable ingredients in the pan and simmer for 10 minutes.