Onions, celery, new potatoes, tomatoes and carrots, cubed and fried in olive oil until taking some colour.  Added cubed aubergine, crushed garlic, chopped root ginger and chopped herbs, cooked for a few more minutes..  Added curry paste (lazy…) and stirred to coat everything well. Deglazed with a splash of wine, then added beef stock.  Simmered until the carrots and potato were nearly cooked and half the fluid had evaporated.  Added strips of cooked beef brisket, cooked a further 10 minutes