Green Vegetable Curry

1 eggplant, peeled and cut into 1-inch cubes
1½ 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)
1 teaspoon salt, plus more to taste
1 (about 14 ounces) can coconut cream
1 to 2 tablespoons tamarind concentrate
1 tablespoon soy sauce
1 green bell pepper, seeded, deveined, and cut into chunks
¼ cup macadamia nuts
3 serrano or jalapeño chiles, stemmed, seeded, deveined, and cut into chunks
1 tablespoon vegetable oil
12 ounces fresh green beans, trimmed and cut into 1½-inch pieces
3 ounces napa cabbage, thinly sliced (about 3 cups)

Serve it hot, on a bed of steamed rice.

Place the eggplant in the slow cooker insert with ½ cup water. Cover and cook on low for about 3 hours, or until the chunks are somewhat tender.
In an electric coffee mill or a mortar and pestle, grind the coriander, fennel, and cumin seeds to a powder.
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. Set aside.
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.
About 10 minutes before serving, stir in the sauce and add salt to taste. Serve hot.