Add olive oil to a heated pan and add mustard seeds for 20 seconds, add onion and let it soften for about 5 minutes. Add chopped eggplant, mix and let it cook down for another 5 minutes.
Note: we often microwave the eggplant, covered, for a few minutes before adding it into the pan. It somehow takes away any bitterness and also insures it is cooked down.
Add curry paste, mix well and pour in the coconut milk.
Simmer for 20 minutes at medium low.
Add kale and corn, allow time for the kale to wilt. Check that the eggplant is soft and the flavour is right... then you are ready serve!
Serve over basmati rice and with naan on the side, if you choose.
