Heat a skillet on the hob and when hot, add the coconut oil, and let sizzle. Then add the chopped onions, garlic, and grated ginger and fry while stirring constantly, for 3 - 5 minutes until the onions are soft and translucent.
Add the red curry paste, and continue frying and stirring until the spices are fragrant. This should take another 2 - 3 minutes.
Add the coconut milk and tomato passata. Stir to combine. Then add the vegetables - garden egg, green beans, baby corn, including the lemongrass sticks and the peppers. Cover and reduce heat and allow to simmer for fifteen minutes.
Gently scoop out all the garden eggs into a bowl. to a third of the garden eggs, chop them into quarters, and return to the pan to simmer. To the rest of the garden eggs, use a masher and mash the garden eggs, and then return to the sauce. Allow to simmer for another 10 minutes. Remove from heat and serve.