Peel and chop eggplant into bite sized pieces.

In a large cup or bowl, pour 1 cup of hot water on 1 cup of cashews. Cover and let rest to soften the cashews for at least 2 hours.

In a large bowl, combine yogurt with 1 tsp of turmeric, cumin, and garam masala. Add eggplant and coat in yogurt mix.

In a large wok, heat 2-3 tbsp neutral oil over medium/high heat.

In batches, fry eggplant pieces until golden brown and soft, 5-10 minutes. Transfer to a tinfoil-line baking sheet when cooked.

Turn your heat down to medium and add your coconut oil (clean the pan if any burnt bits remain).

Add your diced onion to the coconut oil and cook until softened, 5 minutes.

Add your garlic and ginger and cook for 1-2 more minutes.

Add the other 1 tsp of each of your spices, including 1 tsp freshly ground coriander seeds.

Cook for 1 minute until the spices are cooked into the aromatics.

Add your tomato sauce, brown sugar, salt, and optional chili crisp and stir to combine. Cook over medium heat for 10 minutes until the sauce turns from bright red to a deep brick orange.

Once your sauce has deepened in color, blend your cashews and water to make cashew cream. Add the entire amount to your tomato mixture and stir to combine into an orange curry.

Add your eggplant to the curry sauce and cook over low-medium heat for 15-20 minutes until eggplant is cooked.

Meanwhile, cook your rice and water with fresh chopped cilantro in a rice cooker.

Once your curry is ready, taste and add a small amount of water if needed to reduce thickness. Serve with rice and garnish with cilantro.