Peel skin off the eggplant and dice into 1/2” cubes. Place in a large bowl with greek yogurt, 1 tsp ground cumin, 1 tsp ground turmeric, and 1 tsp garam masala.

Mix eggplant with 2 cloves diced garlic, spices, and yogurt and let sit for at least 30 minutes to marinate.

Heat a large wok over medium-high heat with 1 tbsp coconut oil. Once hot, sauté eggplant in batches, a handful at a time, until golden and fragrant.

Transfer eggplant to a baking sheet to cool. In the wok, heat another tbsp coconut oil. Turn heat down to low.

Add 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp garam masala, and 1 tsp coriander seeds (ground in a mortar + pestle), and 2 cloves diced garlic and stir as it cooks to prevent burning.

Add red pepper flakes, fresh basil, and fresh cilantro. Stir to combine and cook down the greens until they are soft and darken in color. Remove from heat.

Let mixture cool and transfer to a high-speed blender. Blend until you have a smooth, green curry paste. Add coconut oil if you need to thin it out.

Heat wok again over medium heat and heat 1 tbsp coconut oil. Add the green curry paste and cook for 3-4 minutes until slightly reduced and thickened.

Add honey and coconut milk and stir to combine. Turn heat down to medium-low and add cooked eggplant.

Simmer gently for 20 minutes until curry thickens slightly and the eggplant is fully cooked.

Serve with rice and garnish with cilantro, basil, or red Fresno chilis.