1 Heat the oil in a large saucepan and stir-fry the curry paste for a minute until fragrant. Stir in the coconut milk and bring to the boil.
2 Add the onion, potato, corn, beans and tomato and simmer until the potato is soft.
3 Meanwhile, heat a griddle pan and fry the brinjal slices until soft, with char lines on both sides; add to the curry. The smoky flavour adds an extra dimension to the dish.