Grate the onion and carrot. Finely chop the garlic and ginger. (You can use a food processor for this step.)
Add some olive oil to a saucepan. Drain the liquid from the chopped ingredients from Step 1, throw in the pan and stir fry. (You use the vegetable juices later so don't throw them away.)
Once the vegetables are cooked and juicy, add the spice and mix. Adjust the spiciness with the chili pepper powder.
Once the mixture is no longer powdery, add the juice, the liquid from the veggies in Step 2 and the vegetable stock. If you like a runnier curry, increase the amount of vegetable juice or add more water.
Peel the avocado and remove the pit. Cut into cubes.
Once the mixture from Step 4 is cooked, add the avocado and mix in well.
Story Behind this Recipe
When I went to India I had such an amazing cheese curry that I literally cried tears of joy. When I came home I wanted to try to re-create it myself so went to the supermarket to buy ingredients when I came across a really nice avocado. So I decided to use that instead of the cheese on a spur-of-the-moment decision.
You will still get a delicious curry whether you let it simmer for a long time or not. Ginger has a very strong presence in most dishes so if you don't like it very much grate it and get the juice or cut it up in a food processor.