In a medium-large frypan with lid, lightly toast the spice blend for 1 minute or until fragrant, careful not to burn the spices. Remove from the pan and set aside.
Sauté the eggplant in 1 tbsp of coconut oil in the same pan over medium-high heat until browned on all sides, approximately 3 minutes. Remove from the pan and set aside.
Add the garlic and shallots to the pan and brown them over high heat for about 4 minutes. Transfer them to a food processor with the toasted spice and 100ml of water and blitz them to form a fine paste. Alternatively, you can use a mortar and pestle.
Add the remaining coconut oil to the frypan, and cook the curry paste over medium heat for about 15 minutes, stirring frequently and adding water when necessary to avoid the paste from drying out and burning. Mix in the coconut sugar and cook for a further 1-2 minutes.
Add the coconut milk and fish sauce. Simmer for another 15 mins, stirring frequently.
Add the potatoes and simmer the curry with the lid on until they're al dente.
Add the cauliflower and green beans, along with the eggplant and ½ cup of water, and cook over medium heat with the lid on until all vegetables are cooked through, about 10 minutes.
Serve over jasmine rice, garnish with peanuts, sliced fresh red chillies and coriander.
