Preheat oven to 430 degrees. Line a large baking tray with baking paper.

Combine 3 tbsp of the oil, 1 tsp kosher salt, 1 tbsp garam masala and 1 tsp ground turmeric in a bowl, then pour over the eggplant in a bowl and toss to coat completely. Scatter over the prepared tray.

Roast for 20 minutes or until eggplant is slightly charred on the edges and tender, but still holding its shape.

Meanwhile, heat remaining 2 tbs oil in a saucepan over medium high heat. Add the cumin and mustard seeds and cook for 30 seconds until fragrant, then add the onion and cook, stirring often, for 3-4 minutes until softened.

Add garlic and ginger, remaining 2 tsp garam masala and 1 tsp turmeric. Cook, stirring constantly, for a further 1 minute or until fragrant. Add tomato paste and tomatoes and cook, stirring often, for 5 minutes until broken down slightly.

Add roasted eggplant to the pan and stir to combine, then season and add the coconut cream and ½ cup water. Bring to a simmer and cook, stirring occasionally, for a further 10 minutes until reduced slightly. Remove from heat.

For the cashews, heat the oil over medium-high heat in a small frypan. Add the cashews and cook, stirring often, for 2-3 minutes until starting to blister, then add the garam masala and garlic and stir to combine, then remove from heat. Cool, then drain on paper towel.

Serve the eggplant curry with flatbreads or rice, and top with cashews and coriander.