In a large/deep skillet, coated with oil, sauté the eggplant, red pepper and broccoli over medium heat. Stir frequently until the eggplant has reduced in size. About 5 minutes. Transfer to a bowl and set aside.
Using the same skillet coated with 2 Tbsp of oil over medium heat, add the dried chilis and cardamom pods. Allow to heat until aromatic. 1-2 minutes.
Add the onion and cook stirring frequently until evenly browned about 5 minutes.
Next, add the ginger, garlic, jalapeño and curry powder. Stir to combine.
Add the cooked vegetables back to the skillet, along with the string beans. Allow to cook for 1-2 minutes stirring constantly.
Pour the coconut milk into the skillet and stir to combine and add the beans.
Allow to simmer for 7-10 minutes.
Serve with rice and garnish with cilantro and chopped cashew.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/butter-bean-vegetable-curry/