Margaret Hughess Green Vegetable Curry

• 1 eggplant, peeled and cut into 1-inch cubes
• 1 1/2 cups water
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• 1 onion, peeled and cut into chunks
• 2-inch piece lemon grass, sliced (use the tender bottom 2 inches of the stem), or 1 teaspoon ground dried lemon grass
• 1 teaspoon ground galangal (sometimes called Thai ginger; see Note below)
• 1 teaspoon salt, plus more to taste
• 1 (about 14 ounces) can coconut cream (see Note on page 22)
• 1 to 2 tablespoons tamarind concentrate (see Note below)
• 1 tablespoon soy sauce
• 1 green bell pepper, seeded, deveined, and cut into chunks
• 1/4 cup macadamia nuts
• 3 serrano or jalapeno chiles, stemmed, seeded, deveined, and cut into chunks
• 1 tablespoon vegetable oil
• 12 ounces fresh green beans, trimmed and cut into 1 1/2-inch pieces
• 3 ounces napa cabbage, thinly sliced (about 3 cups)

1. Place the eggplant in the slow cooker insert with 1/2 cup water.
2. Cover and cook on low for about 3 hours, or until the chunks are somewhat tender.
3. In an electric coffee mill or a mortar and pestle, grind the coriander, fennel, and cumin seeds to a powder.
4. In a blender, combine the onion, lemon grass, galangal, ground spices, 1 teaspoon salt, coconut cream, tamarind concentrate, the remaining cup of water, soy sauce, bell pepper, nuts, chiles, and oil until you have a nice, fragrant sauce.
5. Set aside.
6. When the eggplant pieces are nearly tender, add the green beans and cabbage and continue to cook for another 30 minutes, or until the green beans and cabbage are also tender.
7. About 10 minutes before serving, stir in the sauce and add salt to taste.
8. Serve hot.
9. Ingredients such as ground galangal (or fresh galangal root, if youre lucky enough to find it), tamarind concentrate, and lemon grass can be found at Asian markets and sometimes at regular supermarkets where there is a significant Asian population.
10. For an especially quick and easy version of this dish, purchase generic green curry paste at an Asian market instead of making the sauce from scratch.
11. Something white, crisp, and refreshing, perhaps a Canadian Gewurztraminer or a New Zealand Sauvignon Blanc.

eggplant, water, coriander seeds, fennel seeds, cumin seeds, onion, lemon grass, ground galangal, salt, coconut cream, tamarind concentrate, soy sauce, green bell pepper, nuts, serrano, vegetable oil, green beans, cabbage

Taken from www.epicurious.com/recipes/food/views/margaret-hughes-s-green-vegetable-curry-379708 (may not work)