This spicy curry is loaded with veggies and delicious, delicate little prawns. • 1 tbsp. grapeseed oil • 3 tbsp. panang curry paste • 4 garlic cloves, minced • 1 tbsp. crushed ginger • 2 cups eggplant, cut into 1 inch chunks • 1 cup sliced carrots • 1 cup sliced red pepper • 1