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1
Place the eggplant in the slow cooker insert with 1/2 cup water.
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2
Cover and cook on low for about 3 hours, or until the chunks are somewhat tender.
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3
In an electric coffee mill or a mortar and pestle, grind the coriander, fennel, and cumin seeds to a powder.
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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.
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5
Set aside.
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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.
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7
About 10 minutes before serving, stir in the sauce and add salt to taste.
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8
Serve hot.
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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.
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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.
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11
Something white, crisp, and refreshing, perhaps a Canadian Gewurztraminer or a New Zealand Sauvignon Blanc.
