In a pan saute the onion, eggplant/aubergine, potatoes, and garlic in coconut oil until everything is lightly browned.
Add the black mustard seeds, cumin, coriander, cardamom, turmeric and grated ginger and fry for a few minutes longer.
Mix in the creamed coconut water, and salt to the mixture.
Simmer together for another 20 minutes.
Now add your frozen peas or green beans and red pepper to the pan.
Simmer until most of the liquid has evaporated but everything is still the consistency of a sauce.
Season it to taste with cayenne pepper, depending on how hot you like it.
Serve this tasty vegan curry with rice and chutney.